Remove the bottom and grease of duck. Brush duck skin with dark soy sauce. Deep fry until golden brown. Dish up. Rinse in warm water to remove grease.
Wash bamboo shoots. Scald and rinse. Drain well. soak rice noodles until tender. Blanch until cooked. Transfer to a big bowl.
Bring 12 cups of water to the boil. Put in lemongrass, onion, shallot, duck and white peppercorns. Boil again. Turn to low heat and simmer until fully cooked. Take them out. Allow to cool. Fillet and slice duck meat. Return duck bones to pot. Add bamboo shoots. Simmer for 30 more minutes. Put in seasoning.
Place duck meat on rice noodles. Sprinkle with carrot shreds and Chinese parsley. Pour boiling duck soup on top. Sprinkle with a little deep fried shallot. Serve.
