Heat oil in a pan over medium heat. Add eschallots and fry for 30 seconds, then add stock and bring to the boil. Reduce heat to low, add ginger, star anise and cinnamon and simmer for 30 minutes. Cook noodles in a separate pan following packet directions, drain and set aside. Add fish sauce and gai larn to broth and cook for 1 minute. Add noodles to bowls, pour over broth, top with duck pieces and egg half.