Chop the garlic and add it to a pan with the neutral oil. Fry on low heat until golden brown, stirring constantly to prevent burning. This should take about 5-7 minutes.

Once golden, strain and store the garlic and oil separately. The fragrant oil will add a lovely finish to your soup.

Char the chili peppers and garlic cloves in the oven or on a grill until slightly blistered.

Once charred, blend them with the vinegar until smooth. Set aside to combine flavors.

In a large pot, toast the cinnamon stick, star anise, galangal, coriander seeds, and sichuan peppercorns on low heat until aromatic— about 2-3 minutes.

Add in the chicken stock and duck, then bring to a simmer.

Add enough water for the duck to be submerged. Cover and simmer for 2 hours until the duck is tender.

Skim off any fat that rises to the surface and adjust seasonings with soy sauces and palm sugar to taste.

Boil water in a separate pot and blanch the egg noodles until cooked, roughly 2-3 minutes.

Drain and rinse under cold water to stop cooking.

In serving bowls, layer the cooked noodles with bean sprouts, torn lettuce, and slices of duck.

Ladle the fragrant broth over the top, drizzle with garlic oil, sprinkle on fried garlic, and finish with chili vinegar and a touch of white pepper.

Garnish with chopped cilantro and serve immediately.