Brown duck bones and trimmings in a large casserole to render fat.
Add vegetables, star anise, peppercorns, chicken stock, and 600ml water.
Bring to a boil and cook for 30 minutes.
Score duck breasts, season with five-spice, and refrigerate.
Preheat oven to 200°C.
Mix chopped duck leg meat with spring onion whites, soy sauce, and sesame oil.
Fill each wrapper with a teaspoon of mixture and seal with water to form 20 dumplings.
Start duck breasts in a cold pan, render fat, then roast in the oven for 6 minutes.
Strain the stock into a clean pan with ginger, chilli, coriander root, spring onions, and star anise.
Add fish sauce, simmer, and skim fat from the surface.
Simmer dumplings in the stock for 3 minutes then strain the stock for serving.
Prepare egg noodles according to the package instructions.
Spoon noodles, dumplings, and sliced duck into bowls, add stock, and garnish.