Vietnamese Duck Noodle Soup (Mi Vit Tiem)

For the Duck Legs

• 4 duck legs (about 2.25 lbs or 1kg)
• 2 thumb-sized pieces of ginger, crushed
• 1/4 cup rice wine (or sake, white wine)
• 1/4 teaspoon five-spice powder
• 1 tablespoon dark soy sauce
• 1 tablespoon crushed and roughly chopped shallots
• 1/2 tablespoon crushed and roughly chopped garlic

Other Ingredients

• 6-7 cups water (see Notes)
• 8 red dates
• 1 1/2 tablespoons Goji berries
• 8 dried shiitake mushrooms (about 0.35oz or 10g)
• 4 star anises
• 1 black cardamom pod, crushed open
• 1/2 teaspoon coriander seeds (or 2-3 fresh cilantro roots or stems)
• 2 tablespoons soy sauce
• 2 teaspoon dark soy sauce
• 1/2 tablespoon oyster sauce
• 5 garlic cloves, peeled
• 3 shallots, peeled
• 1 thumb-sized pieces of ginger
• 1 onion, peeled
• 1-2 teaspoons rock sugar (to taste, or see Notes for subsitute)

To Serve

• yellow wheat-based noodles (such as egg noodles or ramen-style noodles)
• blanched green vegetables (such as baby bok choy)
• thinly-sliced scallions
• thinly-sliced cilantro