DUCK AND NOODLE SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

2 (4 pound) ducks

2 pounds rice noodles

2-cups raisins

4 apples-peeled, cored and chopped

3 tablespoons brown sugar

1/4-cup lemon juice

STOCK:

22 cups water

4 stacks celery, chopped

1 cup soy sauce

3 tablespoons old bay

1/4-cup mirin

3 tablespoons crushed garlic

3 cinnamon

4 star anise

2 tablespoons cayenne

5 whole cloves

10 all-spice berries

DIRECTIONS:

1.    The day before eating the soup.

2.    Cover the duck with water in a stock-pot.

3.    Add salt and all stock ingredients.

4.    Cover and cook for 1-2 hours.

5.    Remove the duck, and place in a pan.

6.    Place both duck and stock in the refrigerator.

7.    The next day, strain day stock pot and discard the solids.

8.    Remove the meat from the duck and make stock out of the bones.

9.    Over high-heat bring stock to a boil and add duck meat, raisins, apples, brown sugar, and noodles.

10. Reduce heat and simmer for about 1 hour.

11. Add lemon juice and serve.

ENJOY DAN:                                             BON-APPETITE!!