Duck Noodle Soup

1 oven ready duck
2 tbsp hoisin sauce
1 tsp SIDS CRAZY SALT
SIDS SALT & PEPPER to taste
SOUP:--
2 tbsp rice bran oil
8 cloves garlic, thin sliced
300 g fine egg noodles
2 litres duck stock
3 tbsp Thai fish sauce
1 tbsp dark soy
4 tsp rice vinegar
1 tbsp brown sugar
1 fresh red chilli, thin sliced
3 cm root ginger, grated
400 g bean sprouts
1 bunch coriander, rough chopped
6 fat spring onions, halved lengthways, sliced on diagonal
SERVE:--
2 red birds-eye chillies, thin sliced
3 tbsp Thai fish sauce
3 tbsp rice vinegar
Dried chilli flakes
Brown sugar

Preheat oven to 230°C. Pull out any excess fat from the cavity of the duck then season inside with SIDS SALT & PEPPER. Rub the skin with hoisin sauce then sprinkle with SIDS CRAZY SALT. Leave in the fridge for 15 minutes.
Roast for 20 minutes then lower the temperature to 180°C and continue to roast for a further 1 hour 10 minutes. Pour off the fat from the roasting pan into a bowl.
Leave the duck until cool enough to handle then cut off the legs and cut away the breasts in one piece then slice thinly. Pull the meat off the legs then cut into bite-sized pieces and set aside with the breast meat. (Use the leg bones and the carcass to make the broth)
Heat the oil in a small frypan, add garlic and fry until crisp and golden. Lift the garlic out with a slotted spoon and place on kitchen paper.
Put the noodles in a large bowl and pour over boiling water to cover, and leave for 3-4 minutes until tender. Drain, mix with a little oil then set aside.
For the flavourings to serve beside the duck, mix 1 sliced fresh chilli with the fish sauce and the other with the rice vinegar. Put these with the chilli flakes and sugar into 4 small serving dishes.
Put the duck broth into a pan and bring to a boil. Reduce to a simmer and add fish sauce, soy sauce, rice vinegar, sugar, chilli and ginger. Turn the heat to LOW and leave for 5 minutes.
Drop noodles and bean sprouts into the stock to heat through for 3 minutes.
Ladle the soup into 6 warmed bowls, distributing the noodles and sprouts as evenly as possible. Top with duck breast and leg meat, fried garlic, coriander and spring onions then serve with flavourings.
Note: if you don't have time to make the duck stock, just use 2 litres of chicken stock and add the fish sauce, soy sauce, rice vinegar, sugar, chilli and ginger as above. Simmer for 5 minutes then turn off the heat and leave to infuse for 20-30 minutes, then continue with the above recipe.
Inspired by Rick Stein