Hearty Duck Ramen with Shiitake & Egg

Place the duck stock in a pot, add the dried shiitake mushrooms and nori seaweed. Simmer over low heat for about three hours to allow the full aroma to develop. Finally, season with soy sauce.

For the marinated mushrooms: Briefly boil and steep the fresh mushrooms of your choice in a little water with finely sliced ginger, a dash of soy sauce, and a pinch of sugar. The (previously soft-boiled) eggs can be marinated in the same way.

Clean and pat dry the duck breast. Place it skin-side down in a cold pan and slowly fry over medium heat for 5-8 minutes until golden brown and crispy. Flip the breast and fry for another minute on the meat side. Then, finish cooking in a preheated oven at 190°C for about 10 minutes. Be sure to let it rest briefly before slicing.