Duck, Duck, Soup!
Makes: 4 servings
- Bones from takeout peking duck
- 1 quart chicken broth
- 2 clovees garlic, crushed
- 4 slices ginger
- 3/4pound bok choy, sliced
- 1 1/4cups shredded duck meat
- 1 1/2cups cooked rice
- 1 scallion, sliced
- In medium pot, simmer bones, broth, 1 cup water; garlic and ginger for 25 minutes; strain. Return to pot with remaining ingredients; simmer 5 minutes.