Noodles with Shredded Braised Duck

Pat the Duck leg dry. Heat Vegetable oil in a wok or heavy-bottomed pot over medium-high heat. Sear the Duck leg skin-side down until golden brown and crispy, then flip and sear other sides briefly. Remove Duck leg and set aside.

In the same pot, add Ginger, Garlic, and Scallions (for braising). Stir-fry until fragrant, about 1 minute.

Return the Duck leg to the pot. Add Shaoxing wine, Light soy sauce, Dark soy sauce, Rock sugar, Star anise, Cinnamon stick, and Dried tangerine peel. Pour in enough water to just cover the Duck leg. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the Duck leg is very tender.