A Vietnamese favorite with Chinese origins, Mì Vịt Tiềm is composed of fresh egg noodles, shiitake mushrooms, watercress, and a braised duck leg quarter.  The duck is braised in a mix of spices creating a rich flavorful broth for the noodles.  Condiments include hot mustard, and pickled green papaya and carrots. 

For the Braise Duck:
**For every pound of duck**
-1/2 tsp salt
-1/4 tsp 5 spice
-1 tsp cooking wine
-1 tsp dark soy sauce
-1/2 tsp honey or maltose
-2 slices of ginger
-oil for deep frying
-a few shiitake mushrooms

*Rub the duck leg quarters with ginger, salt, 5 spice and cooking wine.  Marinate for at least 2 hours, pat dry with a towel.   Combine honey and soy sauce, bush the mixture over the duck leg.  Deep fry the legs until golden (doesn't need to be cooked all the way, just aim for color).  Reconstitute the mushrooms.

Meanwhile, in a large stock pot to toast...

-1/2 tsp fennel
-1 clove
-2 star anise
-3 pieces/slices of licorice root
-1 piece of cinnamon about 1/2 inch long
-1 piece of dried tangerine peel

...until fragrant add water and...

-2 tbs soy sauce
-1 1/2 tsp salt
-1 tsp sugar

...bring to a boil.

Add the duck legs (fried), and mushrooms.  Add more water if necessary to cover the duck.  Simmer over low heat for about 45 mins or until the duck is tender. 

Serve with fresh egg noodles (blanched) and watercress, bok choy, yu choy or iceberg lettuce (I prefer watercress, it's peppery taste goes well with the duck).

The noodles are served with pickled green papaya and carrots. Hot mustard is perfect for dipping the duck into. To make the pickled green papaya and carrots use this recipe, replace the daikon with thinly sliced green papaya.