Aromatic duck broth

I have an Instant Pot. Yes, I love it. 

The most recent thing to come out of it was a really great duck broth. I turned this into two soups.

Aromatic Instant Pot Duck Broth

- Stripped carcass from a crispy roast duck plus one extra duck neck plus maybe some odds and ends. Enough scraps to fill a 1L bag, at any rate.
- Ginger, thumb-sized nub. Slightly crushed.
- 1 dried shiitake cap
- 2 whole star anise
- 3 Chinese dates/jujubes
- 1 tsp green sichuan peppercorns
- 1/2 tsp white peppercorns
- 2 medium shallots, peeled and halved
- Pinch MSG
- Water to cover

I threw all this in the Instant Pot for 90 minutes, which is a freaking long time. The gelatin extraction was glorious. If you want, you can watch the cooled broth jiggle while someone talks about the legal environment for establishing medical uses for psychedelic drugs in the background for eight seconds.

A tale of two soups. So far.

With mung bean noodles, bok choy, and seared duck breast.

The first night, we sliced up a salt-and-five-spice-rubbed duck breast on top of the broth over mung bean noodles and baby bok choy and seasoned with Xinjiang spice mix. Garnished the bowl with shallots and cilantro. Cooking the duck and seasoning the broth were both done to taste. I cannot guide you further.

With Hong Kong wontons and king oyster mushrooms.

Tonight was less pretty but at least as tasty. I sliced and seared four king oyster mushrooms in a tablespoon of sesame oil and cooked them until they were starting to brown, then added the broth (which got more delicious after a few days in the fridge). To this, I added a package of 100% Dim Sum Canton Shrimp & Pork Wontons, green onions, and roasted chili oil. 

I still have some more of this broth. I'm thinking it's destined for a re-do of night one, but with duck hearts.

Slurp.