Step 1

For the duck stock

Step 2

Put all ingredients in a large pot bring to a simmer and cook for 4 hours. Pass and refrigerate.

Step 3

For the duck sauce

Step 4

Fry off banana shallot and garlic with the olive oil till golden then add port, thyme and bay leaf. Reduce to a syrup and then add red wine and reduce to a syrup. Add both stocks and reduce to a sauce consistency and then pass

Step 5

For the ducks

Step 6

Take off the duck legs and reserve. Take the duck breasts off and trim up. Put a cross hatch in the duck breast skin and reserve for later. Roast the rest of the duck for the duck stock.

Step 7

For the rub

Step 8

Roast the cumin seeds and Szechuan pepper. Cool and then grind to a powder with all the other ingredients. Sprinkle and rub into the duck legs and vac pac overnight. Rinse the duck legs next day and add all the other ingredients to a pressure cooker and cook for 40 mins till tender. Shred the meat when cool enough.

Step 9

For the wontons

Step 10

Mix everything together and then form 8 balls of meat and place in the middle of 8 wonton wrappers. Brush egg yolk over the other 8 wonton wrappers and place on top of the other wrappers. Seal them all with your fingers and then use the cutter to trim a nice round shape. Blanch the wontons and refresh in ice water. Reserve for later.

Step 11

For the cucumber salad

Step 12

Add all ingredients together and reserve for plating.

Step 13

For the duck breasts

Step 14

Take the cross hatched duck breasts and place in a cool pan on a medium heat. Cook and render down the fat till crispy and then season the fat with sea salt. Turn the duck and cook in an oven for 7 minutes and then bring out of the oven and pour the glaze on, making sure to spoon the glaze all over till sticky. Rest for 10 minutes before serving. Reserve 2 breasts to top the ramen soup.

Step 15

For the puree

Step 16

Saute the carrots and ginger on a medium heat in the oil and butter until soft and caramelized. Deglaze with the water and reduce till dry. Add the double cream and miso paste and bring to the boil. Blitz in a vita prep jug, season and then pass. Keep warm in a squeeze bottle till needed.

Step 17

For the carrots

Step 18

Trim and peel all the carrots. Blanch all the baby carrots in separate colours in separate pots of salted water and refresh in ice water till plating.

Step 19

Blend all together in a robot coupe and put to the side for later.

Step 20

Heat and caramelize carrots in a medium pan, add 3 T miso butter. Cook till butter is melted and then deglaze with orange juice. Keep warm to the side.

Step 21

For the duck ramen

Step 22

Add the duck stock and kombu in a pot bring to a simmer. Discard the kombu and take off the heat. Add the bonito flakes and strain after 30 seconds. Keep on the heat

Step 23

For the tare

Step 24

Put all ingredients in a saucepan and bring to a boil and then reserve.

Step 25

Season the duck stock with the tare.

Step 26

For the soy eggs

Step 27

Bring a pot of water to the boil and add the eggs. Cook for 6 mins 50 secs and then ice down and peel. Mix all the other ingredients in a bowl and add the eggs, making sure they are submerged. Marinate for 2 hours.