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1
Use a toothpick or skewer to poke about 12 holes all over each duck leg.
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2
To make the marinade, mix together the five-spice powder, salt, sugar, oyster sauce, soy sauce, wine, ginger juice, and sesame oil in a bowl large enough to accommodate the duck legs.
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3
Add the duck legs and use your fingers to massage the marinade evenly into the legs, slipping some between the flesh and skin when possible.
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4
Cover and marinate in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.
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5
Turn the legs 3 times during marination.
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6
About 45 minutes before roasting, remove the duck legs from the refrigerator to bring them to room temperature.
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7
Line a baking sheet with aluminum foil, and place the legs, skin side up, on the prepared baking sheet.
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8
Add any left over marinade to the broth.
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9
Position a rack in the upper third of the oven and preheat to 475F.
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10
Roast the duck for 18 to 20 minutes, or until sizzling and deep mahogany.
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11
Flip each leg over and roast for 3 to 5 minutes longer, or until the second side is browned.
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12
Transfer to a shallow bowl that will fit into your steamer tray and place the bowl in the steamer tray.
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13
Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
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14
Place the tray in the steamer, cover, and steam for about 45 minutes, or until tender and a knife easily pierces the thickest part of a leg.
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15
When the legs are ready, transfer them to a plate.
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16
Use a spoon to skim off and discard the clear fat in the bowl and then add the dark cooking juices to the broth.
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17
(Th e duck legs may be cooked 2 days in advance, cooled, covered, and refrigerated.
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18
Bring to room temperature before serving.)
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19
Pour the broth into a saucepan and add the mushrooms.
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20
Bring to a simmer over medium heat, and then lower the heat to keep the broth hot.
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21
At the same time, fill a large pot with water and bring to a rolling boil, for reheating the noodles.
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22
Cut the duck meat off the bones, discarding the bones, and slice into bite-sized pieces.
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23
To reheat the noodles, place a portion on a large vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water.
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24
After 5 to 10 seconds, pull the strainer from the water, letting the water drain back into the pot.
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25
Empty the noodles into a bowl and repeat with the remaining portions, while proceeding to assemble each bowl as the noodles are reheated and drained.
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26
Position some bok choy to the side of each noodle mound, and then prominently display slices of duck on top.
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27
Garnish with a light drizzle of sesame oil, sprinkle with the scallion and cilantro, and add a pinch of white pepper.
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28
Raise the heat on the broth and bring to a rolling boil.
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29
Do a final taste test, adding more salt, if necessary.
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30
Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients and including some mushroom wedges with each portion.
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31
Serve immediately with the chile-garlic mix and pickled vegetables for diners who want some chile and crunch.
