Chinese Claypot Duck

Serves 4. Heat 2 cups of water to a boil. Place the dried mushrooms in a medium-size bowl. Pour the boiling water over the mushrooms and let them soak for about 10 minutes. Cut the stems off the mushrooms. Preheat the oven to 300. Heat oil in a large, heavy saute pan over medium heat. Add duck leg quarters and brown, about 5 minutes. Turn the duck legs and brown on the other side another 5 minutes. Remove the duck leg quarters from the saute pan and set aside. Heat a heavy, 10-quart Chinese claypot over medium-high heat. Refer to the manufacturer's instructions. Some claypots can't be placed over electric stovetop burners. If this is the case with your claypot, heat it in the oven for 15 minutes before adding the stock and ingredients. Add the duck stock, ginger, five-spice powder, Chinese black vinegar and dark soy sauce. Stir to combine. Stir in the preserved bean curd with a wire whisk, breaking up the chunks of bean curd. Add the preserved turnip, garlic, Chinese sausage and black mushrooms. Place the duck quarters on top of the stock. Cover the claypot and place in the oven. Let the duck and broth cook in the oven for 3 hours. Pour 8 cups of water into a stockpot. Heat the water to the boil and add the Chinese egg noodles. Cook the noodles until tender, about 5 minutes. Drain the noodles and place in a large bowl. Remove the claypot from the oven. Carefully remove the duck leg quarters from the pot. Remove the skin and meat from the duck leg quarters and return it to the claypot. Discard the duck bones. Return the cover to the claypot. Bring the claypot to the table and remove the cover. Place a small portion of noodles in individual serving bowls. Spoon some of the aromatic broth and vegetables over and around the noodles. Place some of the duck meat and skin on top of the noodles. Garnish with some of the chopped cilantro and green onion.