Prepare a vegetable broth, since duck fat, but you can take a duck or chicken broth. I took the bow, the remains of the leek, carrot, half of chili pepper, parsnips, a little ginger, a stick of cinnamon (gives a spicy, bright taste), a bit of Bay leaf, black pepper or Szechuan pepper, garlic. It was cooked for 40-45 minutes. Then the broth strain through cheesecloth or very fine sieve.

Simultaneously with the preparation of broth or after you start cooking the duck. Fry the finely chopped breast (fillet) with no extra oil, because the duck is so oily, 1-2 minutes on high heat, add a little rice vinegar for acid and another 10 minutes on slow fire extinguish. Put the duck on a plate and leave fat in the pan.

In duck juice saute the julienne vegetables: chili, garlic, ginger, carrot, optional - daikon, Chinese cabbage, shiitake mushrooms or oyster mushrooms with spices - a mixture of peppers, for example. Add the prepared duck mixture, 4 tablespoons of soy sauce and oyster sauce. Extinguish 5-7 minutes.

Spoon the mixture into the broth, cook together, at this stage I always taste the soup - if there is not enough saltiness, add soy sauce if sweet brown sugar, etc.

Before serving, boil the rice noodles separately according to instructions, place in a bowl of soup, sprinkle with green onions or slices of Chile. Ready!