Ingredients
Method
1.Shred the meat from the duck, discard the skin and set the bones aside.
2.Place the bones in a medium saucepan with the shallots, star anise, ginger, coriander roots and stock. Bring to the boil, then reduce the heat and simmer for 30 minutes.
3.Strain the stock, stir in the sugar and soy sauce and keep hot until needed.
4.Cook the egg noodles in a saucepan of boiling water for 3-5 minutes; drain and set aside.
5.To serve, divide the noodles between four bowls and top with duck meat, gai larn and enoki mushrooms.
6.Fill each bowl with the duck broth and garnish with the shallots, chill and coriander leaves.