Marinate Duck Legs

In a large mixing bowl, add 4 fresh Duck Legs.
Rub the Duck Legs with 1/2 cup of Cooking Rice Wine and 2 tbsp of Minced Ginger. [this helps mute the gamy aromas]
Then add 1 tbsp of Shallots Minced, 1/2 tbsp of Garlic Minced, 1/4 tsp of Tumami Spices Pho Spice Blend, 2 tbsp of Oyster Sauce, and 2 tbsp of Son Fish Sauce to the same mixing bowl.
Mix well.
Allow Duck Legs to marinate in the mixture for 2 hours in the refrigerator,
Set the marinated Duck Legs onto a baking tray lined with foil.
Bake the Duck Legs in an oven pre-heated to 400 F for 45 minutes.
Take out of the oven, set aside to braise in Duck broth later.

Make the Broth

While marinating the Duck legs, bloom the dried shiitakes and dried goji berries in ambient temperature water for 30 minutes to remove bitterness.
Drain shiitakes and goji berries.
Rinse Duck Neck Bones under cold running water until the water runs clear.
Add 2.5 lbs. Duck Neck Bones reconstituted Shiitakes and Goji Berries to a large stockpot.
Fill the pot with 7 cups of Coconut Water and 7 cups of Filtered Water.
Bring the pot to a simmer, then turn it down to medium-low heat. [60 minutes]
Skim impurities that surface to the broth.
Add the Baked Duck Legs, 1 Large Carrot Chunked, And 1 Large Yellow Onion Chunked to the broth.
Bring the pot to a simmer, then turn it down to medium-low heat.[60 minutes]
Skim impurities that surface to the broth.
Then add 5 Garlic Cloves, 3 Peeled Shallots, 2 tsp of Coconut Palm sugar, 1 tsp of Ginger Powder, 4 pods of Star Anise, 1/2 tsp of Fennel Seeds to the pot.
Bring the pot to a simmer, then turn it down to medium-low heat.[60 minutes]
Skim impurities that surface to the broth.
Strain the broth through a fine-mesh strainer. And place the Shiitake Mushrooms and Duck Legs back in the broth.
Season the broth by seasoning it with 2 tbsp of Lee Kum Kee Mushroom Dark Soy Sauce, 2 tbsp of Son Fish Sauce, 3 tbsp of Oyster Sauce, and 1/8 tsp of Cracked Black Peppercorns.
Allow the broth to simmer gently for another 60-90 minutes.
Skim impurities that surface to the broth.
And a pinch of Kosher [1/8 tsp].

Blanche Noodles and Bok Choy

Cut bok choy into halves. Rinse under cold water. Set aside to drain.
IIn a medium-size pot of boiling water, blanch the egg noodles [4 oz. per portion] for 2-3 minutes.
Remove noodles with a Noodle Spider
Set drained, cooked noodles into the serving bowl
Allow the pot to come back up to a boil, then add bok choy halves.
Blanche bok choy for 2 minutes,
Remove bok choy with a Noodle Spider
Lay the blanched bok choy adjacent to cooked noodles, in the bowl

Assemble

In a large soup bowl, first, start with your blanched egg noodles in the bowl
Garnish with halved, blanched bok choy
Ladle boiling broth into the bowl
Place the braised Duck Leg onto the noodles in the bowl, adjacent to the bok choy
Garnish bowl with braised shiitakes
Serve and consume immediately