Glass Noodles with Muscovy Duck

Method

1. 1 Rub salt and ginger on the duck to remove the unpleasant odor, then rinse thoroughly.
2. 2 Boil the duck with crushed ginger for 45 minutes, reserving the broth for use as stock.
3. 3 Remove the duck from the pot, let it cool, then debone it and cut the meat into bite-sized pieces.
4. 4 Boil fresh bamboo shoots twice to remove the bitterness, then shred them and add them to the broth.
5. 5 Blanch the vermicelli, arrange the duck meat on top, pour in the broth, and sprinkle with fried onions and coriander.

With an appliance

• Pressure cooker 45 min

  Replace step 2: boil the duck with ginger under high pressure for 15 minutes, then release the pressure naturally for 12 minutes, remove the duck and keep the broth. The bamboo shoots in step 4 should still be boiled separately twice before adding them to the broth.