Duck Ramen with Shiitake and Egg

Add the dried shiitake mushrooms and nori sheets to the duck stock. Simmer over low heat for about three hours to allow the flavors to fully develop. Season with soy sauce afterwards.

Clean and pat dry the duck breast. Place it in a cold pan and slowly fry on the skin side for 5-8 minutes until golden brown. Turn the meat and fry for another minute. Then finish cooking in the oven at 190°C for about 10 minutes. Let it rest briefly before slicing, then cut into fine slices.

Cook the ramen noodles in plenty of boiling, unsalted water for about 1.5 minutes. Then rinse with hot water and drain well.