1. Sauté red pepper flakes and minced garlic.
2. Add in chicken broth and an equal amount of water. Add more water if your pot is larger.
3. Add the soaked shiitake mushrooms (soak them about 30 minutes prior by covering them with water in a bowl).
4. Add ginger.
5. Add the duck sauce that comes with the roasted duck. If you don't have it, add a splash of soy sauce and 1/2 teaspoon of sugar.
6. Add the roasted duck parts with bones.
7. Bring to a boil for 30 minutes to 1 hour, then season to taste.
8. Add sliced green onions on top and serve.
To serve, prepare egg noodles (mì canada is recommended), blanched bok choy, slices of roasted duck, and extra crispy garlic and green onions as toppings.
