Make the Duck Soup Base

• Add the duck legs to a shallow plate. Season the duck legs with salt and freshly ground pepper
  2 whole duck legs, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
• Heat a stock pot over medium flame. Add the olive oil.
  2 tablespoon extra virgin olive oil
• Sear the seasoned duck legs on both sides. 2 to 3 minutes per sides.
  2 whole duck legs
• Turn the flame to low. Carefully pour in the cold water. Add in the thyme, parsley, onion, garlic, porcini mushrooms, ginger and peppercorns. Bring to a boil over medium low heat. Simmer for 2 hours until the duck legs are pull apart fork tender.
  6 cup cold water, 5-6 sprigs fresh thyme leaves, 2 -3 small sprigs fresh parsley stems with a few leaves, 1 small red onion, 3 - 4 cloves garlic, 3 -4 dried porcini mushrooms, 1 tablespoon fresh ginger, 1 teaspoon black peppercorns
• Remove the duck from the liquid. Strain the liquid into a large heat proof pyrex or bowl.
• Remove about 1 cup of the duck stock into a bowl. Add in the miso paste. Whisk or stir until diluted.
  1/4 cup white miso paste
• Return the remaining duck stock to the stock pot and bring to a gently boil over medium low heat.
• Add in the soba noodles and the corn into the pot and cook 4 to 5 minutes
  3 - 4 ounces dried Japanese soba noodles, 2 small fresh corn
• In the meantime, when the duck is cool enough to handle shred it and discard the bones.
• Add in the shredded duck, Brussel sprouts and the diluted miso paste. Turn off the stove and let the Brussel sprouts wilt - about 2 minutes.
  1/2 pound brussel sprouts, 1/4 cup white miso paste
• Serve hot and garnish with scallions or chives. Enjoy.