(Soup ingredients for this recipe are listed below in recipe steps).

Holding the duck:

Skin the duckling and quarter it.

Place the quarters and giblets in a roasting pan and cook at 400F until browned.

Gather the carrots and onions.

Add the carrots and onions and brown them off.

Drain the fat and transfer ingredients to a stockpot. Moisten the duck with some of the wine. Use the remainder of the wine to de-glaze the roasting pan by dissolving the caramelized drippings with the wine. Pour the juices into the stockpot. Add water to cover the duck. Add the bouquet garni, peppercorns, and tomato. Bring to a boil and simmer for 2 hours, skimming frequently.

Reserve the duck quarters and strain the stock thoroughly. Remove the fat by scraping a paper towel across the surface.

Making the Soup: Ingredients: Reserved Duck Quarters Duck Stock 1 package Rice Noodles 4-5 Crimini Mushrooms (sliced) 1/4 oz Shiitake Mushrooms 1/2 oz Wood Ear Mushrooms 1 tsp Chili Paste 1 tbsp Nuoc Mam Green Onion (chopped) Cilantro (chopped) Reconstitute the mushrooms. Lightly saute the criminis in butter. Cook the rice noodles and mushrooms in the stock. Flavor the stock with the chili paste and nuoc mam. Remove the duck meat from the bones and place in a bowl. Skim the noodles and mushrooms over the duck. Add the cilantro and pour in the stock. Garnish with green onion. Serve the duck and mushroom soup.