Roast Duck and Noodle Broth Soup is the combination of the savory roast duck atop a steaming noodle soup is divine. nice stew and chili soup

Ingredients 

2 Duck leg quarters, bone-in and skin on

1 pkg. of dried rice noodles (whatever style you prefer; here, I used thin rice noodles)

Beef or chicken broth, your preference

1/2 chopped yellow onions

Chinese Five Spices

Sweet Soy Sauce

Salt & pepper

Broccoli florets

Green Onions

Cilantro for garnish

Garlic for crispy garlic oil as condiment

Method 

Roast Duck:

Set oven to 350 degrees

Season liberally duck leg quarters with Chinese 5 Spices, sweet soy sauce and salt and pepper. 

The goal is to make it as close to a dry rub as possible. Place on cooking sheet and bake 30 - 45 minutes, depending on the size of the leg quarters.

Remove the tray from the oven and change the oven setting to broil. When sufficiently hot, reinsert the duck in order to crisp its skin, about 3 minutes.

Remove and let stand to cool. Once cooled, use a cleaver knife and chop into 1-inch wide slices. Set aside until ready to serve.

For Noodle:

While the duck is baking in the oven, Bring 2 cups of water and 2 cups of either beef or chicken broth to a boil. Season with salt and pepper, and if you have Star Anise, 

drop a couple of cloves in there to add a unique Asian flair. Don't eat it - it's only for flavoring purposes only! A good substitute is a cinnamon stick.

Add chopped onions

Grab a handful of dried rice noodles and place it in a hand strainer. Dip into boiling broth to soften the noodle, about 1 minute. Strain from broth and put into a serving bowl.

Do the same thing with the broccoli florets, but this time a bit longer so the broccoli is cooked but still crunchy. Place atop the cooked noodle.

Add broth to the serving bowl. Atop it with the chopped roast duck. 

Garnish with chopped green onions, cilantro and garlic oil (recipe to follow).

Season with hot chili sauce, fish sauce and a pinch of sugar.

For Garlic Onion:

Crush one whole and peeled garlic and brown in Two tbsp. of vegetable oil. Cook until the garlic appears light golden brown. This will keep in the fridge for about two weeks, and it can be used as a condiment for a variety of dishes.