Step 1

Make the fried garlic:

Step 2

Chop 1 head of garlic and add to a small pot or pan. Add just enough of the neutral flavoured oil to cover the garlic, then fry on low heat (gentle bubbling) until the garlic is golden and the bubbling has subsided. Be careful not to let the garlic get too brown or it will become bitter. Strain the garlic from the oil. You can keep them separately in the fridge in an airtight container for several weeks.

Step 3

Make the chili vinegar:

Step 4

(Watch this video @ 7:13 for a quick visual of this being made). Cut the chilies in half and place on a foil-lined baking sheet, cut side down. Place the whole garlic cloves on the sheet as well and broil on “high” until the chilies are charred in spots and the garlic cloves are browned.  Transfer to a blender, add just enough of the vinegar to blend, and blend until there are no more big chunks.

Step 5

Make the broth:

Step 6

Toast the cinnamon, star anise, coriander seeds, and Sichuan peppercorns in a dry saute pan over medium high heat until the coriander seeds darken slightly and the spices are aromatic. Set aside.

Step 7

Add chicken stock to a pot, then add all the herbs, spices, and seasoning. Bring to a simmer, then add the duck. Add just enough water to keep the duck covered, then bring it to a gentle simmer again, cover and let cook over low heat for about 2 hours or until the duck is fork tender.

Step 8

One the duck is tender, skim off the fat from the surface along with any spices that are floating. If making this in advance, you can cool the soup, refrigerate until cold, and the fat will congeal on the surface and it will be easy to scoop off. Taste and adjust seasoning with more salt as needed.

Step 9

Assembly:

Step 10

Bring a pot of water to a boil.

Step 11

Meanwhile, tear lettuce into bite-size chunks and line the bottom of each serving bowl.

Step 12

Once water comes to a full boil, blanch the egg noodles for about 1.5-2 minutes, then remove from water and drain off as much water as you can and place in serving bowl. Blanch the bean sprouts in the same pot for 10-15 seconds, then place them in serving bowls. Place one piece of duck and about 1 cup of broth over the noodles. Drizzle with garlic oil, fried garlic, chili vinegar, white pepper, and chopped cilantro or celery leaves.

Step 13

Serve immediately. Enjoy!