Method:

1. Preheat fan forced oven to 160° Celsius.
2. Using a cleaver, break duck carcass down into 2-5cm chunks, bones and all.
3. In a large oven proof dish, or baking pan, the spices and aromats along the bottom, place all duck pieces on top.
4. Roast for 35-45minutes or until well caramelised and fat is almost all rendered. Stir, shiffle or loosen twice during cooking. If you’d prefer a darker roast, soup flavour, you can add another 15minutes to the cooking time.
5. Remove pan from oven and deglaze with approximately 500g of the chicken stock, dislodging any sediment. Place all contents into a large stock pot and add all remaining stock and water.
6. Cook on a low simmer for 3-6 hours – alternatively on low in a slow cooker for 8 hours, or 90minutes in a pressure cooker.
7. During cooking, 3-4times, skim off the scum that rises to the surface of the broth, then lower the heat to a simmer.
8. You may need to add more water if necessary to keep the ingredients covered throughout cooking.
9. After cooking, strain all solids, return all liquid to pot and continue simmering on low.
10. Using food safe gloves to protect your hands from the heat, strip any duck flesh from the bones, ensuring no dislodged bone fragments are present, and put aside for serving
11. Season the broth with the fish sauce and white pepper to taste.
12. To serve, divide noodles, onion, chili, duck flesh among 4 soup bowls and top with the broth.
13. Top all bowls with herbs and bean sprouts.
14. Serve with the chili oil/ sauce, hoisin sauce, and lime wedges on the side. 

Health Notes:

• Gluten free
• Grain free, optional – use daikon noodles instead of rice noodles
• Sugar free, low fructose, zero refined sugar
• Dairy free
• Nut free