Duck and Shiitake Mushroom Ramen

Bring the broth to a boil together with the dried shiitake mushrooms and nori seaweed. Let it simmer over low heat for about 3 hours to extract all the flavors, then season with soy sauce.

Prepare the duck breast: clean and pat it dry thoroughly. Place it in a cold pan, skin-side down, and slowly fry until the skin is golden and crispy (about 5-8 minutes). Flip the meat and fry for another minute. Transfer the duck breast to a preheated oven at 190°C for another 10 minutes. Let the meat rest before slicing it thinly.

Boil the ramen noodles for 1.5 minutes in unsalted boiling water (use 10 times the volume of water compared to the noodles). Rinse them with hot water and drain well.