OMFG Peking Duck Kitchen Sink Soup.

So, I LOOOOOOOOOVE Peking Duck. A lot. And I got kinda sad when I realized that it ended when I got done with the duck. A round of Alton Brown style 'Bird To The Last Drop' soup after Thanksgiving made me realize that there are ways around this!

And so, without further ado, I present to you OMFG Peking Duck Kitchen Sink Soup.

1 duck carcass worth of bones (and any leftover meat if you feel like it.)

1.75 quarts of water

.25 quarts of chicken broth

1/2 teaspoon ground cinnamon

1/2 teaspoon mooshed ginger (food processed, smashed, premade paste, whatever)

1/4 teaspoon ground nutmeg

1/4 teaspoon white pepper

1/8 teaspoon ground cloves

3 tablespoons soy sauce

1 tablespoon honey (I used buckwheat honey. The dark flavor matches well.)

1/4 cup orange juice (I just squished a clementine)

1 clump of green onions (I think I had about 12)

1 package of yaki soba noodles

1 container of mushrooms

To Make the Broth:

1) Take your duck carcass and remove any meat that may still be on it. Place the bones (and skin if you've got any) in the pot and cover with the chicken broth and water.

2) Simmer this for half an hour, then boil for 10 minutes, and drop back to a simmer for another 20.

3) Remove the bones and skin from the pot. Strain the broth to remove the little itty bits of grossness that've escaped your tongs of justice, and pour the broth back into the pot.

4) Add the cinnamon, ginger, nutmeg, pepper, cloves, soy sauce, honey, and orange juice, and mix well.

-If you're just stopping at making broth, then just boil this for another ten minutes, and bingo! Amazing Peking Duck broth. But if you're in it for the kitchen sink, well, then read on...

To Finish the Soup:

5) Rinse your mushrooms and chop them how ever you'd like. I made mine into little 1/4" sticks. Brown them in a little bit of butter and throw in the soup.

6) Rinse the green onions and chop them into vaguely half inch tall rounds. Just toss those into the soup as is.

7) Take your Yaki soba noodles out of the packaging, and throw them into the pan you browned mushrooms in. Add a cup of broth from the pot and cook for a minute on high heat, separating the noodles from the huge block they came in. Dump that whole delicious mess into the soup.

8) Dice any remaining meat that you'd like to add, and throw it in. IMPORTANT NOTE: Remove the skin. I know, it's delicious on the duck when you first get it, but when you go to add it to soup, it just gets gross. Really gross. Just, ew.

9) Give the soup a stir to get everything all mixed up and delicious, and put a lid on the pot. Turn the heat up to high, and let it boil for ten minutes.

10) Let it cool a bit and then eat it.

SOOOOOOO GOOD!