In one pan squeeze the cepes. Strain to remove grit and then pour the juice back over the cepes. Cook for 15 minutes. Peel ginger and add to the chicken stock along with a teaspoon of honey. Leave to simmer for half an hour, then fish out the ginger, garlic and coriander stalks. Shred the duck. In another pan put water to boil in preparation for the noodles. Add oyster sauce and remaining honey and chopped garlic to stock. Crush half the peanuts and shred the cabbage leaves. Add to the stock along with the duck and the cooked mushrooms. Heat through. Cook the noodles in the boiling water with no salt added. Drain and stir lightly so as to prevent sticking. Put in bowl and cover with soup. Sprinkle on top peanuts, chopped coriander coriander leaves, chilli, shallots and juice.