Peking duck-Genmaicha-noodles

Japan meets China. The Genmaicha is crafted from a good quality Japanese Sencha, which has been layered with roasted rice and corn.
This process gives it a full body that can stand up to the Peking duck.
Serves 6

1 whole Peking duck ( Available from Chinese restaurants )
1 tbs. chopped ginger
4 packets of individually wrapped fresh udon noodles
1 cup dried shitake mushrooms
3 baby bock choy
2 ltr. chicken stock
1 standard sheet nori ( dried seaweed ), cut into strips. ( Use scissors ).
½ cup chopped coriander
6 spring onions, finely chopped
1 cup cherry tomatoes, halved
½ red chili, seeded and finely chopped
1 tsp. chopped garlic
6 tbs. soya sauce

  1. Take all of the duck meat of the bone. Cut meat with the skin into 1-inch cubes. Pour enough hot water over the mushrooms to cover them. Let them soften for 1 hour and cut them in fine stripes.
  2. Bring chicken stock to a boil, take it of the heat and add the Genmaicha.
  3. Let steep for 2 min, discard the leaves and return the liquid back to the pot. Bring back to a boil, add noodles, duck, bock choi, shitakes, ginger, garlic, nori and chili and boil until noodles are tender ( 3-4 min. ).
  4. Take the pot of the heat; add spring onions, coriander, soya sauce and tomatoes.
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