I love big bowls of steaming hot soup - the kind ... You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish ...

Divide the udon noodles and bok choy between serving bowls and place sliced duck on top. Pour over the hot soup and garnish with shredded nori, spring onion and Japanese seven spices. There are ...

For this soup, buy half a roast duck from the siu mei shop (or your local supplier), but don't let the butcher cut it up. When you get it home, strip the meat in large pieces from the carcass.