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Boil the kettle and put the noodles in a bowl then fill with boiling water. Leave to soak whilst you get on with cooking the duck.
Heat oven to 160°C, pat the skin of the duck legs dry with kitchen towel. Prick the skin of the legs all over.
Season with salt and pepper, place on a wire rack on a roasting tray and cook in the middle of the oven for 90 minutes. When the duck is cooked cover with foil and rest for 10 minutes.
Whilst the duck legs cook make up the sauce. Finely chop the stem ginger and the chilli. Mix together the syrup from the stem ginger, ketchup and water. Heat through then add the chilli and ginger. Allow to simmer for 2 minutes then thicken with cornflour mixed with water. Whisk the cornflour into the simmering liquid.
Shred the pak choi and spring onions and quickly stir fry in a little sesame oil.
Drain the noodles, slice the mushrooms and stir fry together with a splash of soy sauce.
Arrange the noodles and vegetables on plates then place on the duck legs and spoon on the sauce.
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