Preheat oven to 400 degrees F (200 degrees C), then Prick skin and fat of Whole Duck (1) all over, remove excess fat-flaps and season duck generously inside and out side with the Kosher Salt (to taste).
Place duck breast-side down on a wire rack which rests on a sheet-pan. Place into oven, immediately turn temperature down to 300 degrees F (150 degrees C). Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes.
After 3 hours and 45 minutes, increase heat to 420 degrees F (215 degrees C), roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let the duck rest for 10 minutes before carving. Next remove the legs from the carcass, reserve together with the carcass.
Remove the meat from the legs and shred, remove the skin and all remaining meat from the carcass and use to make the duck stock
Add the duck bones, the skin and scraps to Chicken Stock (1 quart), add all the juices and 2 tablespoons of duck fat that have collected when roasting the duck. Simmer for 30 minutes or until there is 1/2 quart stock left.
When the stock is reduced, season with Kosher Salt (to taste), Cayenne Pepper (to taste), Garlic Paste (to taste) and Fresh Ginger (to taste) to taste, simmer another minute.
Meanwhile, soak Rice Noodles (8 ounce) in boiling water for 3-5 minutes or until soft enough to eat.
When the noodles are soft, drain and rinse, then stir with Toasted Sesame Oil (2 tablespoon).
With a slotted spoon, remove all bones and solids, and add blanched, shocked and drained Baby Bok Choy (1 pound), simmer for 1 minute, remove from heat, check and adjust seasoning.
Place the noodles in a large serving bowl, top with Radish (5), the shredded duck meat and fresh Fresh Cilantro (to taste), add the duck stock.