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Cover soup bone with water or broth, garlic, 1 onion (finely chopped), celery, a bay leaf and herbs; cook for 1 hour.
Add other vegetables (including the second onion, sliced lengthwise) and the noodles. Cook for 20 minutes, then serve. If you like a tomato-based soup, a tablespoon of paste or 1/2 cup tomato puree can be added (or several fresh ripe tomatoes, if available).
The first onion blends into the soup, adding flavor; the second onion, added later, brings a second layer of texture and flavor to the dish.
Wash and dry the duck with paper towels, inside and out. Cut the wings off at the second joint. Rub two tablepsoons salt inside the body cavity and two tablespoons all over the duck. Leave for four hours to dry, turning the duck from time to time.
In a mortar pound ginger, garlic and mandarin peel to break it up a bit. In the cavity of the duck place the star anise, cassia stick, spring onion and a few dashes of rice wine. Add the contents from the mortar.
Sew the cavity closed.
Using a straw or bike pump, carefully blow air under the skin to inflate the skin away from the body of the duck. Tie the neck.
Make a honey bath by adding the water, honey, red wine vinegr, maltose and salt into a very large bowl or container. Fill a large pot with water and bring to the boil. Place the honey mix bowl over the boiling water and mix so that the honey and maltose melt and blend in with the water and vinegar. Take off the boiling water.
Place the duck into the hot water for a moment to help puff the skin a little more. Then dip the duck into the honey bath and thoroughly coat the skin.
Hang the duck for an hour then get it into a fridge for at least eight hours or overnight. Try to hang it in the fridge if possible. Take the duck out of the fridge about half an hour before cooking.
Preheat oven to 180C. Place a roasting tray of water on the bottom of the oven. Ideally the duck is still hanging while being cooked, but in most conventional ovens this is not possible. Place the duck straight onto the oven rack and cook for about 35 - 40 minutes before checking. Reduce the temperature to 150C after 20 minutes of cooking.
The duck may not get brown all over because it has been cooked flat. If you want this colour, heat some oil in a wok and complete the browning by ladeling the hot oil over the duck. Also note that the duck will have a lot of liquid in its cavity because it was not hung during cooking.
