Instructions: Prick the duck legs all over with the tip of a knife put them in a shallow roasting tin then rub with salt ground star anise grated ginger dark soy sauce and honey.

Roast at 190C/375F/Gas Mark 5 for 40 minutes. Cover loosely with foil and leave to cool.

At this point the duck can be refrigerated for up to three days if you wish it will wrinkle and look pallid but when reroasted will turn mahogany brown plump up and be crisp. Roast again in a 200C/400F/Gas Mark 6 oven for 20 minutes before serving.

Meanwhile make the soup.

Put the stock whole star anise cinnamon and shrimp the sliced ginger and half the bunch of spring onions in a saucepan bring to the boil then simmer for about 30 minutes.

Strain and discard the flavouring ingredients. Reheat before serving.

For the shitake mushrooms heat the oils in a pan and fry the mushrooms until browned.

Add the garlic and fry again until just golden. Add the light soy sauce sugar and 60ml water and reduce until syrupy.

To serve put a mound of noodles in each bowl add some chopped spring onions and pour over the hot stock.

Divide the mushrooms with their syrup between the bowls along with the roasted duck legs (meat cut from the bone if you prefer) sprinkle with toasted sesame seeds and add a few enoki mushrooms if using.

Serve with bowls of herbs to add to the soup as you eat and quartered limes to squeeze over the top.

Eat with chopsticks spoons and fingers.

This is a soup thats a meal in itself. Add any ingredients you happen to find swap the ones you dont like and subtract the ones you cant get. For instance if you cant find either dried shrimp or fish sauce then throw in a little extra salt. You could add some chopped Chinese greens to the soup. Pickled mustard greens available from oriental stores are also good. Duck is easy to cook. Its easier than chicken because it doesnt dry out. I roast duck twice which works wonders on leg portions or the whole bird (but not breast portions). It removes excess fat crisps the skin and makes the whole thing succulent. You can prepare and roast the duck the day before then whack it back in the oven just before you want it.

Serves 4

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