Rub and massage duck legs with ground five spice. Season with salt & pepper. Then leave them outside the fridge for 15 minutes before cooking.

Heat up the oil in the pan with medium high heat. Brown both sides of duck legs until the skin’s caramelised. Don’t need to cook through the legs. Leave the oil aside. We will re use the oil later.

Add browned duck legs, chicken stock (or stock cubes with hot water), onion, crushed garlic, coriander stalks & seeds, black peppercorn, white pepper, sugar, salt&pepper into slow-cooker. Make sure that everything is covered with water. Set to high and leave them for at least 4-5 hours.

Re-heat the oil that we used to fry ducks to very hot. Add finely chopped garlic. When they are golden, take them out the oil and leave them aside.

After 4 hours, cook rice noodles as per instruction on the packet.

Assemble cooked rice noodles, fried garlic, duck and soup in the bowl. Garnish with coriander.