Method

• 1.
  Remove duck meat from bones and set aside. Place bones in a stockpot over medium-high heat with stock. Bring to the boil, then reduce heat to low and simmer for 30 minutes.

• 2.
  Meanwhile, place dried shiitake mushrooms in a bowl and pour over 1/2 cup (125ml) boiling water. Soak for 15 minutes, then drain and chop.
• 3.
  Strain stock, discarding solids. Return stock to pan with chopped shiitake, sugar, soy sauce and reserved meat. Mix cornflour with 1 tbs cold water then stir into the broth and simmer for 2-3 minutes.
• 4.
  Meanwhile, finely chop half the chilli and shred remaining half to garnish. Set aside.
• 5.
  Heat oil in a frypan over medium-high heat. Add garlic, chopped chilli and fresh shiitake, then cook for 2-3 minutes until soft and lightly coloured.
• 6.
  Divide noodles among bowls, ladle over broth and serve with fresh shiitake, spring onion and shredded chilli.