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Ingredients

Serves 8 to 10

• FOR THE STOCK
• 2 whole ducks (each about 7 pounds), each cut into 8 pieces
• Coarse salt and freshly ground pepper
• 4 medium carrots, coarsely chopped
• 6 celery stalks, coarsely chopped
• 3 large onions, halved
• 1 head garlic, halved horizontally
• 7 sprigs fresh parsley
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon black peppercorns
• 2 ounces (4 inches) fresh ginger, sliced
• FOR THE NOODLES
• 1 1/2 cups all-purpose flour, plus more for surface
• 1/2 cup buckwheat flour
• 1/2 teaspoon salt
• 2 large duck eggs
• 1/4 cup plus 2 tablespoons cold water
• Vegetable oil, for rack
• FOR THE SOUP
• 1 tablespoon distilled white vinegar
• 6 large duck eggs
• 1 1/2 cups fresh or frozen peas
• 4 scallions, white and pale-green parts only, thinly sliced
• 3 ounces fresh enoki mushrooms
• Freshly ground pepper, to taste

Description

Despite Its Hearty Appearance, This Tangle Of Tastes Is Surprisingly Light On The Palate. The Anytime-of-day Meal Draws Upon Several Cultures For Inspiration. The Subtle But Discernible Flavor Of The Broth Melds With The Distinctively Nutty Taste Of Buckw

Martha Stewart