Ginger-Garlic Duck Leg with Carrot Noodle Broth Bowl

For the Duck Leg

• 2 duck legs
• 1 tsp five-spice powder (check it’s gluten- and soy-free)
• 1 tbsp maple syrup
• 1 tbsp olive oil
• Salt and pepper to taste

For the Broth

• 4 cups chicken or vegetable broth (gluten- and soy-free)
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp coconut aminos (soy-free soy sauce alternative)
• 1 tsp sesame oil (optional, check if tolerated)
• 1 tsp apple cider vinegar
• 1 tsp chili flakes (optional)

For the Bowl

• 4 oz gluten-free rice noodles (or buckwheat soba if 100% buckwheat and gluten-free)
• 1 cup carrots, julienned
• 2 green onions, thinly sliced
• Fresh cilantro (optional)