Heat about 0.25 cup of neutral oil in a small skillet over low heat. Add the chopped garlic and fry gently until golden brown, stirring frequently to avoid burning (about 5-8 minutes). Strain the garlic and store it in a jar for later use.

In a broiler, char the spicy chili peppers with the garlic until blistered. Let them cool slightly, then blend them with white vinegar until smooth.

In a large pot, toast the cinnamon stick, star anise, galangal, and Sichuan peppercorns over medium heat for 2-3 minutes until fragrant.

Add the chicken stock, duck, and one cup of water. Bring it to a boil, then reduce to a simmer. Cover and let it cook for about 2 hours, or until the duck is tender and falls off the bone.

Skim off any fat that rises to the surface and adjust the seasoning with soy sauce, oyster sauce, black soy sauce, palm sugar, and white pepper to taste.

In a separate pot, blanch the wonton noodles in boiling water for 2-3 minutes until tender but still al dente. Drain and rinse briefly to prevent sticking.

In serving bowls, place the blanched noodles, torn lettuce, and blanched bean sprouts.

Ladle the hot duck broth over the top, followed by pieces of tender duck meat.

Drizzle some fried garlic oil on top and garnish with fried garlic, chili vinegar, and chopped cilantro. Serve immediately and enjoy!