Add all the ingredients listed under “for the stock” into a 6 qt pot and fill with enough cold water to cover all the duck bones.
Heat the pot over high heat until boil. Lower to simmer and remove foam from top of the stock. Allow to simmer on low heat for 1 hour.
While waiting, prep the noodles, blanch the leafy greens, slice your green onions and cilantro for garnish.
To rehydrate the shiitake mushrooms, pour boiling water and allow them to soak for 30 minutes. Clean and rinse once softened. Set aside.
Once the 1 hour cooking times is up, discard the white onion, star anise, and duck bones. The broth should’ve reduced to about 3qt liquid (½ the pot). Add more water if needed to meet the 3 qt mark.
Season the broth with 1 tablespoon fish sauce, ½ tablespoon sugar, and ⅓ tablespoon MSG. Taste and adjust to your liking.
Assemble your bowls with noodles, Peking duck meat, greens, shiitake mushrooms, and green onion, cilantro. Ladle broth over and serve hot with side of chili oil and/sriracha and red vinegar.
