One of the first things I tried based upon chowhound recommendations was the braised duck leg soup at the now defunct Vi's in Oakland. Now that the board obsession with ramen and stewed beef noodle soup has slowed to a simmer I was hoping someone might point me towards a worthy successor.
What I am searching for is a meltingly tender duck leg that pulls easily off the bone for even the most chopstick impaired- think almost confit texture. The broth should be dark and rich with clean meat flavor and fairly heavy with spice (star anise, etc). I am flexible with noodle type as long as the kitchen can get them cooked right. I am also open to various ethnic variations on the theme- I am guessing that the dish comes out of China and has then been modified into various SE Asian versions.
To get the ball rolling I have recently tried a very nice version at Thai Time on 8th at Clement in SF. The meat is not quite as tender as the version at Vi's (of course it was a long time ago that I last tried it there!) but the broth has a nice richness and fairly intense spicing. Their version is served very nicely in a square bowl with rice noodles.
I am actually south of the board area so I will gladly take recs in SF, the peninsula, east or south bay.