Dry roast spices in a non-stick pan over medium heat until smoky and aromatic. Remove and set aside.

Char onions and ginger over open fire – set aside.

Dry carcasses and chicken wings well, then brown with a drizzle of oil in a large pot until golden brown.

Add all stock ingredients and spices into the pot and simmer for at least 2 hours. Skim broth as you go. Finally, strain broth into a large saucepan – set aside.

Remove the skin of the duck leg. Cut meat into small pieces, add egg, salt and pepper to taste – process in a food processor until finely minced. Shape into meatballs and put in the fridge till ready to use.

Sear duck breast over COLD PAN skin side down first for 6-8 minutes. Flip over and cook for another 3-4 minutes till it reaches 58ºC. Flip over to skin side if the skin is not yet crispy. Rest for 5 minutes, then slice thin. (Drizzle some oil on the pan first if using chicken breast instead)

Bring prepared broth back to the boil. Remove meatballs from the fridge and add to the broth.

To assemble – boil pho noodles in prepared broth (or boiling hot water), drain using a colander and put into serving bowls. Scoop duck broth and then garnish with sliced duck breast, duck meatballs, sliced onion, herbs, sliced red chili, beansprout and lime wedges.