Vietnamese Turmeric Duck Noodle Soup

1: Marinate your cleaned duck with all ingredients listed under 'for the duck' and marinate overnight.

2: Marinate your shrimp and pork belly with the ingredients listed under 'for the pork belly and shrimp', each splitting half the ingredients (hence 'x2'). Marinate overnight.

3: The next day, in a large pot, add 4 tbsp of annatto cooking oil over medium high heat until smoking. Add your marinated duck and sauté for 2 minutes.

4: Add your canned pineapple chunks and juice. Add your whole tomato. Carefully add 8 cups of water and wait for it to reach boil. Once boiling, lower to simmer and simmer for 40 minutes.

5: Meanwhile, sauté your marinated shrimp in a pan with 2 tbsp annatto oil until fully cooked. Set aside. Add another 2 tbsp annatto oil and cook your pork belly until fully cooked (4-5 mins). Set aside.

6: After 40 minutes of simmer for the broth, add your sautéed pork belly and an additional 2 cups of water. Season with 3 tbsp fish sauce and 1/3 tbsp MSG.

7: Prepare your bowls with rice noodle, sautéed shrimp, quail eggs, fresh herbs and lettuce. Ladle on the broth and top with crushed peanuts and sesame rice paper.