Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Pick the mint leaves off the stems. Cut off and discard the stem of the pepper(s); thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling.

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sautéed aromatics (carefully, as the liquid may splatter) and as much of the sliced pepper(s) as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tamarind paste, soy sauce, sugar, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined.

To the pot, add the bone broth and coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Add the sliced bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, pat the duck dry with paper towels. Pull the meat off the bones, tearing into bite-sized pieces. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pulled duck in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the soy glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the duck is coated and heated through. Turn off the heat. Carefully divide the finished broth among the bowls of cooked noodles. Serve the finished broth and noodles topped with the glazed duck. Drizzle with the cilantro sauce. Garnish with the crispy onions and mint leaves (tearing just before adding). Enjoy!