In this recipe, duck meat is slowly cooked in an aromatic broth full of chunks of dried black mushroom, sweet Chinese pork sausage and pungent, sour, pickled turnips. The addition of preserved bean curd adds a salty tang and creamy texture to the broth. As the duck stews in the dark broth it becomes meltingly tender, the fat of the bird oozing into the murky waters of the soup.

A better substitute for canned chicken stock in this recipe would be to use "instant duck flavor paste," which can found at most Asian markets. This is not a cube of dried flavor granules and salt. Rather, it is a thick paste made from concentrated duck stock, garlic, sugar, palm oil, star anise, cinnamon and salt.

Preheat the oven to 300°.

Heat the canola oil in a large, heavy sauté pan over medium heat. Add duck leg quarters and brown, about 5 minutes. Turn the duck legs and brown on the other side another 5 minutes. Note: Do not crown the sauté pan: if necessary, brown 2 of the duck leg quarters, remove and brown the remaining 2 duck leg quarters. Remove the duck leg quarters from the sauté pan and place on a plate.

Heat a heavy, 10-quart Chinese claypot over medium-high heat. Note: Refer to the manufacturer's instructions. Some claypots can't be placed over electric stovetop burners. If this is the case with your claypot, heat it in the oven for 15 minutes before adding the stock and ingredients.

Add the duck stock, ginger, five-spice powder, Chinese black vinegar and dark soy sauce. Stir to combine. Stir in the preserved bean curd with a wire whisk, breaking up the chunks of bean curd. Add the preserved turnip, garlic, Chinese sausage and black mushrooms.

Place the duck quarters on top of the stock. Cover the claypot and place in the oven. Let the duck and broth cook in the oven for 3 hours. (If you're not going to eat it immediately, let the claypot cool to room temperature and then place it in the refrigerator for up to two days. When ready to use, reheat the claypot in a 300° oven for one hour.)

Pour 8 cups of water into a stockpot. Heat the water to the boil and add the Chinese egg noodles. Cook the noodles until tender, about 5 minutes. Drain the noodles and place in a large bowl.

Remove the claypot from the oven. Carefully remove the duck leg quarters from the pot. Remove the skin and meat from the duck leg quarters and return it to the claypot. Discard the duck bones. Return the cover to the claypot.

Bring the claypot to the table and remove the cover. Place a small portion of noodles in individual serving bowls. Spoon some of the aromatic broth and vegetables over and around the noodles. Place some of the duck meat and skin on top of the noodles. Garnish with some of the chopped cilantro and green onion.

Icy cold "Tsingtao" Chinese beer is great with this claypot duck stew.