In a mortar and pestle crush 2 thumb-sized pieces of ginger. Add 1 tbsp cooking oil/ rice wine/ vodka and 1 tsp salt. Then rub this mixture onto the duck legs, both on the skin and the inner side. Rinse well under running water and pat it really dry.

In a small bowl, mix together 1 tbsp minced garlic, 1 tbsp minced shallots, 1½ tsp five-spice powder. Add salt, sugar, chicken stock and pepper (½ tsp each). Add oyster sauce, sesame oil and dark soy sauce (1 tsp each). Add 1 tsp cooking wine. Then mix well until well combined.

Rub the marinade on all sides of the duck. Then cover with plastic wrap and leave to marinate for at least 1 hour or better overnight in the fridge.

Mix the thinly sliced carrots and green papaya with 2 tsp salt and set aside for 15 minutes. Then rinse well and squeeze out all the excess water. Add 2 tbsp sugar and 3 tbsp vinegar. Then mix well with your hands and leave to marinate for at least 1 hour.

When the duck legs are well marinated, place them on a baking tray and bake at 180°C/360°F for 15 minutes. Then turn them over, this time with the skin side facing up and bake for another 15 minutes.

In a small bowl, mix 1 tsp honey and 1 tsp vinegar, and then brush on the skin of the duck. Then switch to broil at 250°C/480°F for 10 more minutes or until they turn golden brown.

In a saucepan, bring 4 cups or 1 liter of water to a boil, and then add in the duck legs. To add some sweetness to the broth, add a few rounds of daikon and half an onion. Also add 1 tsp salt and 1 tsp chicken stock. Make use of the sauce that is left on the baking pan. Skim off the fat and add the sauce to the soup. Add 1 star anise, a small piece of cinnamon and 1 black cardamom (optional). Add the shiitake mushrooms and simmer on low heat for about 30 minutes, or until they are tender to your liking.

Bring another saucepan of water to a boil and then blanch the egg noodle. Also blanch some bok choy until wilted. Transfer the noodle to a bowl, top with the bok choy, the duck legs and the shiitake mushrooms. Then pour the hot soup over and garnish with some cilantro, a few slices of hot chili pepper and serve with green papaya pickles.