Last week a duck fell into our hands. We knew just what to do with it. First we made duck leg confit Parmentier, then pan-fried the breasts until the skin was golden and crisp and the meat juicy and rosy and served it with slow-cooked apples. Finally, we made this rich duck soup that we infused with Chinese rice wine, ginger, and star anise, then poured it into bowls over rice noodles, napa cabbage, cilantro, and a little sliced ham. There is nothing left but the quack!