Preheat oven to 170'C / gas mark 3.
Pat dry the skin on the duck legs, score the skin with a sharp knife. Rub in sea salt and five spice powder.
Heat a teaspoon of oil in a frying pan, put the duck legs skin side down and cook on medium for 10 minutes, so the fat renders out.
Scatter the garlic and 2 spring onions In a small roasting tin, put the duck legs on top (skin side up) and roast for an hour.
Minutes before the duck legs finish cooking, refresh the straight to wok noodles in boiling water for 2 minutes. (They said you can cook them straight in the wok, lie! You can but they stay tangled. So just refresh it with some boiling water to separate them.) Drain.
Mix the soy sauce, oyster sauce, cornflour and water in a small bowl.
Heat a tablespoon of oil in a frying pan or wok, when the oil is hot, put your slices of ginger in, the white part of the spring onion and chilli. Fry until fragrant, about 2 minutes.
Put the noodles in, fry for another 2 minutes then pour in the sauce mixture.
Fry for another 2 minutes or until sauce has thickened.
Serve immediately with chopped spring onion sprinkled on top, and put the duck leg on top of your noodles. Enjoy!