---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PEKING DUCK BONE SOUP
  Categories: Loo, Chinese, Poultry, Soups
       Yield: 6 cups
  
            For the broth:
            Bones from 1 Peking duck
            Carcass, neck, gizzard,
            Wings, leg & thigh bones
       1    Scallion
       1 sl Ginger
            Soup:
       1 lb Celery cabbage
            -(ch'ing tsai)
       2 oz Dried bean thread
            -(bean vermicelli)
            Water
       2 tb Oil
       2 sl Ginger
     1/2 tb Salt
     1/2 ts MSG
       6 c  Peking duck bone broth
            -from above (if there’s
            -not enough, cut with
            -chicken broth or water)
       2 oz Chinese or Smithfield ham
            -slivered
       1    Duck gizzard, from the
            -broth pot, sliced thin
  
   Originally, Peking duck was served in three courses,
   to wit:
   
   1. the familiar pancake, scallion, and sauce bit
   (cucumber slivers also sometimes), with which the skin
   was served without the meat;
   
   2. the meat, combined with stir-fried vegetables in a
   soy-based sauce, served alone or with rice;
   
   3. a soup made with the bones of the duck just eaten.
   
   Now, in our streamlined 20th century, the courses are
   combined into one, the meat wrapped up with the skin
   and the scallion in the pancake, the vegetable course
   is omitted, and the soup is presumably drunk by the
   staff.
   
   Cut cabbage across into 1 - 1.5″ chunks (these will
   separate on cooking). Soak bean thread in water until
   soft, then cut into 6″ lengths (Warning - if you omit
   this cutting, you may find a guest choking on the
   stuff, which I did once).
   
   Simmer in water to cover for 45 min: bones from 1
   Peking duck: carcass, neck, gizzard (which had been
   roasted with the duck), wings, leg and thigh bones.
   Season with 1 scallion and 1 slice ginger.
   
   Heat oil in a soup kettle. Add ginger, salt, and
   cabbage. Stir-fry 1 min. Add all remaining ingredients
   except bean thread, gizzard, and MSG (if used). Cover
   and cook until cabbage is tender, 3 min or so. Bring
   soup to a boil, add bean thread, gizzard, and MSG.
   Turn heat off. Serve immediately.
   
   From:    Michael Loo
  
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