Peking Duck Misua

By Anonymous Paul on 7 January, 2013

So. It’s that time of the year again. Where we’re faced with… leftovers. In the freezer we had, among other things, some roast Peking duck from a previous Christmas meal. As well as some shrimp shells (heads, tails and all) I set aside from another gathering. I figured these would make a nice stock so I decided to make soup. A really simple one just to take a breather from all the fancy food one overindulges in over the Holidays. I really didn’t know what would happen if I mixed two different stocks together but in the end it worked. And quite well I should say. I guess you could use either/or. But the general idea was to make a rich stock, put in the noodles and then dump in a lot of vegetables (para healthy).


Shrimp shells
Peking duck meat and bones. Or any kind of leftover duck you have.
Vegetable oil
2 medium to large onions, chopped
4-5 cloves garlic, minced (more if you want)
Star anise (maybe half a star)
220 gram packet of egg misua noodles
2 to 3 Patola (loofah or sponge gourd), peeled and sliced
Pechay (local bokchoy), as much as you want.
Patis (fish sauce)
Salt and pepper

For the shrimp shells, I pan roasted them with a little oil till it turned a deep orange. You’ll want to get some caramelization going. This will take a few minutes. I poured about half a cup of water first to loosen the brown crusty bits at the bottom of the pan. Then scraped vigorously! You’ll get a lot of flavour from this in the end. Then I poured about a litter of water then boiled for about an hour. Longer if you like. Strain the shells out and reserve the broth. Set aside.

For the duck, in a separate pot, I again pan roasted with a little oil to render the fat. You’ll want to get some browning as well as that adds tons of flavour. Remove the duck. Throw in the onions and garlic, a little salt and then caramelize as well. (Some Chinese preparations purposely burn the garlic and/or onions for a more smoky stock.) Deglaze, put the duck back in, then add about a litter of water. Throw in the anise and boil for about 2 to 3 hours. Skim off scum as you go.

So then I had two very flavorful stocks. Which I mixed together, seasoned with salt, pepper and patis and kept on the fire while I prepped the noodles.

At this point you can actually place the noodles in the pot but I just wanted to get a bit more flavor in by shallow frying the noodles in hot oil till they became golden brown (much like how you’d prepare fideua). I drained these on paper towels before putting in the stock.

Then throw in the rest of the vegetables and simmer till soft.

This dish just spells comfort. From the reddish brown, liquorice scented stock; slightly thickened like loose gravy from the noodle starches. To the toasty, nutty misua that has by now absorbed the rich liquid. To the soft, slippery patola and the chunks of duck meat that just fall apart at this point. This is what I look for when I can’t look at food anymore.


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  • FEBRUARY 11, 2013 3:29 PM

    Norma Gallagher said...

    You’ll note the long prep time in this recipe—that is mostly for peeling the shrimp shells for the stock and then for simmering that stock. If you use canned or pre-made stock, your prep time will go down to about 20 minutes.