Duck Ramen

Add shiitake mushrooms and nori seaweed to the broth and simmer over low heat for three hours, season with soy sauce.

Grilled duck breast - clean and pat dry. Place on a cold pan and slowly cook until golden for 5-8 minutes, skin-side down. Flip the meat and fry for another minute. Let the meat finish cooking for 10 minutes in the oven at 190°C. Let the cooked meat rest and then slice.

Cook ramen noodles for 1.5 minutes, rinse in hot water and drain. (Tip: cook in unsalted water, ten times the amount of water compared to noodles, and in a really vigorous boil)