Ott A's Iron Chef Challenge-Soup Round

Have you entered Ott, A's Iron Chef Challenge yet? This month is sponsored by Maple Leaf Farms in northern Indiana. You can check out my first entry, "Ducky-yaki" here.

We had a little left over duck, so I figured I'd go all Iron Chef style and make a few other duck courses. Today's recipe is Duck Soup.

What you'll need:

Cooked duck, cut into pieces - about a cup
Duck stock made from the duck bones - enough to fill a 2 qt sauce pan 1/2 -2/3 full
Diced carrots, green onions, celery, mushrooms, bamboo shoots, water chestnuts - about 2 cups total, adjust according to taste
Sesame Seed Oil - a few splashes
Salt to taste
Rice noodles

Bring stock to a light boil and add diced veggies.

Cover and simmer on low until veggies soften. Add cooked duck, salt, and sesame seed oil. Continue simmering, covered, until heated throughout.

While soup is heating, prepare rice noodles. I love these things! Just place in a glass bowl, cover with hot water and let stand for 10 minutes! Too easy!

When noodles are prepared, chop coarsely and place about 1/3 cup in the bottom of soup bowl. Ladle hot soup on top and serve!

I can't believe it! Not only was the soup amazing, the husband even ate the entire bowl without complaining about the celery!

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