Use the carcass to make a flavourful broth for noodles, and top with the duck meat and some vegetables. Chop the carcass into several large pieces and place them in a medium-sized pot. Add 1.5 ...

Duck legs paired with umami-rich dried mushrooms give a wonderful depth to this noodle broth. Using the pressure cooker extracts maximum flavour from the ingredients. Put the duck legs in a cold ...

Leftover roast duck can be used for these rich sweet noodles, but if you really want authenticity - source one from a Chinese restaurant. Remove the flesh from the duck and finely slice it ...

Turn the duck and cook the other side for 2-3 minutes. Remove from the pan and rest for 5 minutes before slicing. Rinse noodles under hot water and drain. Add water, soy, mirin, sugar, dashi ...