Four Flavors in Oriental Broth

Ingredients -

1 liters Chicken Consomme 
1 liter Duck stock 
1/2 kg Pork shoulder hocks, sliced
1/2 kg Duck, whole, cut to sliced 
1/2 cup Green Chilies chopped 
1 piece Lemon Grass Sticks smashed 
2 tbsp Ginger peeled and smashed 
2 pieces Star Anise 
3 pieces Cloves 
1 cup Shiitake Mushrooms caps sliced 
1/2 cup Shrimp ‐ cooked

1/2 cup Scallions sliced finely on bias 
1/2 cup Fresh Cilantro finely chopped 
3 tbsp Fresh Lime Juice 
2 tbsp Plain Sugar 
2 tbsp Fish Sauce

Procedure -

Put the consomme on to boil with the duck, pork, chilies, lemon grass, star anise and cloves. Simmer for 30 minutes. Remove the duck, shred the meat and reserve. Remove the pork, shred the meat and reserve.
Strain the stock, fully chill. Remove and discard fat cap that solidifies on top of the stock. Bring the reserved stock back to a boil. Add the shiitakes and simmer for 10 minutes. Add the reserved pork and duck along with the shrimp, scallions and cilantro. Taste and adjust with the lime juice, sugar and fish sauce.