Roast Duck Noodle Soup

In Hong Kong, glistening roast meats can be seen hanging in shop windows throughout the city: whole ducks and geese with crisp and burnished skin, silky and tender soy-marinated chickens, and crispy, crackled roast pork belly, achievable only after years of training by a Cantonese chef who specialises in roast meat. I once attempted to get into a Cantonese kitchen to learn from a master, but my complete lack of spoken Cantonese and my abysmally poor spoken Mandarin shot that idea in the foo