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Cut up a carrot, a stalk of celery, an onion and a knob of peeled ginger into tiny pieces and place in a saute pan.
Drizzle the vegetables with some canola oil.
Place four duck legs on top.
Preheat the oven to 350 degrees.
Sprinkle the duck legs with kosher salt and then a heavy coat of 5-spice powder.
Pop in the oven and walk away for TWO HOURS.
After two hours, take it out and let it cool until it's cool enough to handle.
Pull the skin off the duck legs and then tear up the meat into small pieces.
Pour off the excess fat in the pan and then toss the torn-up duck meat back in with the vegetables.
Add chopped scallion, some more fresh chopped ginger and soy sauce. Stir it around and taste it.
Adjust seasoning as needed, possibly adding rice wine vinegar.
Serve on top of rice.