Preheat the oven to 180ºC/350ºF/gas 4.
Place the duck legs in an ovenproof tray and sprinkle with sea salt. Add the cinnamon stick and star anise to the tray and drizzle in the water.
Bake for 1 hour and 15 minutes. Remove the duck from the oven, then remove the skin and pick off the meat in strips.
To prepare the noodles, boil a full kettle of water, then place the noodles in a heatproof bowl and cover them with the boiling water.
Cover the bowl with cling film and allow to sit for 5 minutes.
Add the oil to a frying pan over a medium to low heat and fry off the garlic, ginger and duck for 3–4 minutes, until crispy and golden.
Add the bok choi and cook for another minute over a medium heat.
Uncover the bowl of noodles and drain off the water. Toss the noodles into the pan and add the sweet chilli sauce and soy sauce.
Mix, then taste and, if needed, add a small pinch of salt.
Serve in some bowls, garnish with the parsley and tuck right in.
