Old Duck Vermicelli Soup

老鸭粉丝汤

Old Duck Vermicelli Soup — Jiangsu-ZhejiangNanjing home cooking.

Ingredients

• bone-in duck legs and neck (about 800 g total)
• dried cellophane noodles (mung bean starch)
• dried tofu skin (yuba), cut into thin strips
• white pepper

Instructions

1. Rinse duck pieces thoroughly. Place in large pot with 2 L cold water. Bring to rapid boil over high heat, then drain and rinse again under cold running water. (Water runs clear after final rinse; duck skin appears matte and clean.)
2. Return duck to clean pot with fresh 2 L water, 20 g ginger slices, and 3 scallion whites. Bring to simmer, skim foam, then cover and simmer on low for 75 minutes. (Broth develops light amber hue; surface shows occasional slow bubble.)
3. Strain broth through fine-mesh sieve into large bowl. Let rest uncovered for 10 minutes—this allows fat to rise and flavors to settle. (Thin golden layer forms on surface; broth underneath is crystal-clear.)
4. Skim off solidified fat with spoon. Season broth with white pepper and sea salt to taste. Keep warm on lowest heat.
5. Soak dried tofu skin and cellophane noodles as directed. Drain well. Bring seasoned broth to gentle simmer. Add soaked noodles and tofu skin; cook 2 minutes. Serve hot in bowls, garnished with scallion greens. (Noodles are translucent and springy; tofu skin curls slightly at edges.)