Step 1

In a large mixing bowl, add 4 fresh Duck Legs.

Step 2

Rub the Duck Legs with 1/2 cup of Cooking Rice Wine and 2 tbsp of Minced Ginger. [this helps mute the gamy aromas]

Step 3

Then add 1 tbsp of Shallots Minced, 1/2 tbsp of Garlic Minced, 1/4 tsp of Tumami Spices Pho Spice Blend, 2 tbsp of Oyster Sauce, and 2 tbsp of Son Fish Sauce to the same mixing bowl.

Step 4

Mix well.

Step 5

Allow Duck Legs to marinate in the mixture for 2 hours in the refrigerator,

Step 6

Set the marinated Duck Legs onto a baking tray lined with foil.

Step 7

Bake the Duck Legs in an oven pre-heated to 400 F for 45 minutes.

Step 8

Take out of the oven, set aside to braise in Duck broth later.

Step 9

While marinating the Duck legs, bloom the dried shiitakes and dried goji berries in ambient temperature water for 30 minutes to remove bitterness.

Step 10

Drain shiitakes and goji berries.

Step 11

Rinse Duck Neck Bones under cold running water until the water runs clear.

Step 12

Add 2.5 lbs. Duck Neck Bones reconstituted Shiitakes and Goji Berries to a large stockpot.

Step 13

Fill the pot with 7 cups of Coconut Water and 7 cups of Filtered Water.

Step 14

Bring the pot to a simmer, then turn it down to medium-low heat. [60 minutes]

Step 15

Skim impurities that surface to the broth.

Step 16

Add the Baked Duck Legs, 1 Large Carrot Chunked, And 1 Large Yellow Onion Chunked to the broth.

Step 17

Bring the pot to a simmer, then turn it down to medium-low heat.[60 minutes]

Step 18

Skim impurities that surface to the broth.

Step 19

Then add 5 Garlic Cloves, 3 Peeled Shallots, 2 tsp of Coconut Palm sugar, 1 tsp of Ginger Powder, 4 pods of Star Anise, 1/2 tsp of Fennel Seeds to the pot.

Step 20

Bring the pot to a simmer, then turn it down to medium-low heat.[60 minutes]

Step 21

Skim impurities that surface to the broth.

Step 22

Strain the broth through a fine-mesh strainer. And place the Shiitake Mushrooms and Duck Legs back in the broth.

Step 23

Season the broth by seasoning it with 2 tbsp of Lee Kum Kee Mushroom Dark Soy Sauce, 2 tbsp of Son Fish Sauce, 3 tbsp of Oyster Sauce, and 1/8 tsp of Cracked Black Peppercorns.

Step 24

Allow the broth to simmer gently for another 60-90 minutes.

Step 25

Skim impurities that surface to the broth.

Step 26

And a pinch of Kosher [1/8 tsp].

Step 27

Cut bok choy into halves. Rinse under cold water. Set aside to drain.

Step 28

IIn a medium-size pot of boiling water, blanch the egg noodles [4 oz. per portion] for 2-3 minutes.

Step 29

Remove noodles with a Noodle Spider

Step 30

Set drained, cooked noodles into the serving bowl

Step 31

Allow the pot to come back up to a boil, then add bok choy halves.

Step 32

Blanche bok choy for 2 minutes,

Step 33

Remove bok choy with a Noodle Spider

Step 34

Lay the blanched bok choy adjacent to cooked noodles, in the bowl

Step 35

In a large soup bowl, first, start with your blanched egg noodles in the bowl

Step 36

Garnish with halved, blanched bok choy

Step 37

Ladle boiling broth into the bowl

Step 38

Place the braised Duck Leg onto the noodles in the bowl, adjacent to the bok choy

Step 39

Garnish bowl with braised shiitakes

Step 40

Serve and consume immediately