Make 4 servings
1 duck about 6 lb
3.5 oz shiitake
1 bunch enoki-dake mushroom
1 cake grilled (broiled) tofu (9oz) cut into 8 cubes or thinly sliced
1 small cooked bamboo shoot (the white one is better than yellow)
1 thin leek or 1/2 buch of Chinese chives (he)
5 oz spinach or 1/2 bunch shungiku (chrysanthemum leaves)
1/2 hakusai (Chinese leaf: napa cabbage, baby bok choy, bok choy, etc.)
5 1/2 oz shirataki (konnyaku noodles) or mung bean/glass noodle
1 duck carcass
3 garlic cloves, peeled and coarsely crushed
1 small carrot, peeled and coarsely chopped
2 thin leeks, coarsely chopped
1 stick of celery, coarsely chopped
A few ( 2-3) 5 cm/2 in dried konbu (kelp)
1 yellow onion coarsely chopped
1/2 tsp ground black pepper
1 Tbs salt
12 cups /3 liter water
2 Tbs shoyu (Japanese soy sauce) or regular soysauce
1 Tbs fish sauce
1. Bone the duck, remove the breasts with skin on, save the legs for other dish. Roll the breasts lengthways, skin side out into a cylinder and wrap with a plastic wrap. Put it in a freezer 2-3 hours or overnight. A few hours before serving, remove the breast from a freezers to half-thaw and slice crossways to paper thin rounds. Arrange into a circle on a platter then put it back in the fridge.
2. Bring water to a boil in a large pot, add all ingredients of the broth. Bring back to a gentle boil, lower the heat to medium low, cover and simmer to 2-3 hours. Skim the scum rising to the surface then drain into a another sauce pan through a metal sieve. Discard the bones, if you want to eat the bone just simmer the broth for 1 hours until the meat start to fall of the bones with a folk. Season lightly with soy sauce and fish sauce first because the broth will be reduced and saltier when it is heating at the table.
3. Cook noodle as package instruction. I could not find the shirataki noodles here so I used the glass/mungbean noodles. Soak it in boiling water about 10-15 minutes until it is soft. Drain and put back to a pot, add a cup broth and mix well. Use a scissor cut the noodles into shorter length for easy handle.
4. Wash and cut vegetable into 2 inches length. Trim enoki stems and separate them by the stalks. Remove and discard the stems of shiitake mushroom and slice the large cap into 1/4 in thick slices, keep the small caps whole. May trim the x mark on the mushroom cap for decoration. Bland the bamboo shoot slices into boiling water for 5 minutes, drain. Arrange all the ingredients on a large serving platter on the table.
5. Heat the duck broth in a donabe (earthenware pot) on a portable fire at the table or use electric fondue pot on high heat until boil. Each diner will have a small bowl and a spoon.Diners will help themselves adding the ingredients into the broth as they like with chopsticks or tongs, small sieves for ones can not use chopsticks. The cooking time will depend on individual taste. The broth should be strong enough without adding any condiments but you may add chili sauce, soy sauce, etc.