Duck Soup

Directions

1. 1
   Remove the neck and any excess fat from the duck.
2. 2
   Place in slow cooker and add spices.
3. 3
   Fill with enough water to cover the duck.
4. 4
   After two hours, remove any fat that is on the surface and add the bean curd knots and mushrooms.
5. 5
   Once the internal temperature reaches 165 F, add the cabbage sliced bamboo shoot and rice noodles.
6. 6
   Continue cooking until cabbage and noodles are tender.
7. 7
   Serve over brown rice.
8. 8
   For a prettier presentation you can sear the duck before adding to slow cooker.
9. 9
   You can cook the duck with or without skin.
10. 10
    If you choose to leave skin on, prick all over with a fork and then add the seasonings.