Taiwanese Smoked Duck Noodle Soup

• 4 duck legs
• 2 noodles portions
• 3 tablespoons soy sauce
• 4 1/4 cups water
• 2 spring onions
• 3 slices ginger
• 2 inches cinnamon stick long
• 1 star anise
• 1 piece dried tangerine peel
• 1 tablespoon brown sugar
• 1 tablespoon sichuan pepper
• 1 tablespoon salt
• 2 tablespoons rice wine Shaoshing
• 1/2 cup sugar
• 2 tablespoons flour
• 2 bags tea bags or tea leaf
• 2 star anises

1. Marinade duck legs with the marinade seasonings for 1 hour.
2. Heat up 2 tablespoon of oil in a sauce pan. Stir-fry the spring onion, ginger, all the spices.
3. Pour the water, soy sauce, brown sugar into procedure 2 and boil it.
4. Put duck legs into procedure 3 after it boiled and bring it to boil again. After boil turn the gas power to the lowest gas power and simmer for 45 minutes. Keep the sauce for stock later.
5. Line the inside of a large roasting pan with foil and spread with ingredients for smoke the duck. Place a rack (cooling racks work well) inside the roasting pan. Place the duck legs on top of the rack (skin side down) and cover with tin foil to trap the smoke. Put the roasting pan on centre of the burner and heat up the roasting pan with moderate heat and after 2~3 minutes you will notice smoke coming out. Cook for a further 10 minutes. Brush some sesame oil on top of the duck legs after smoking.
6. De-bone 2 duck legs and use the bones along with the sauce from Step 4 to make the stock. Put everything in to a small sized stock pot and simmer for 1 hour.
7. Cook the noodle and place it in a bowl, pour some stock from procedure 6 and place the duck legs and duck meat on top with some spring onion and coriander as garnish.

duck legs, noodles, soy sauce, water, spring onions, ginger, cinnamon, anise, peel, brown sugar, sichuan pepper, salt, rice wine shaoshing, sugar, flour, leaf, anises

Taken from www.yummly.com/recipe/Taiwanese-Smoked-Duck-Noodle-Soup-1675613 (may not work)