Golden Duck Confit Noodle Bowl

For the Duck Confit

• 2 duck legs
• 1 tsp sea salt
• 1 tsp black pepper
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 cup duck fat or olive oil (for slow cooking)

For the Broth

• 1 tbsp avocado oil or olive oil
• 1 small onion, sliced
• 1 thumb ginger, sliced
• 2 garlic cloves, smashed
• 1 small carrot, julienned
• 4 cups chicken or duck bone broth (ensure no additives or soy)
• 1 tbsp coconut aminos (for soy-free umami)
• Salt to taste

For the Bowl

• 1 baby bok choy, halved
• 1 small fennel bulb, sliced
• 1 cup julienned carrots
• 1 pack gluten-free ramen or rice noodles
• Chives or green onions, chopped (for garnish)