Crispy duck surrounded by sublime ramen noodles, vegetables and a heavy sesame flavour.
Using a sharp knife, carefully slice the top layer of the duck (the skin and fat) in a criss-cross pattern without hitting the meat. Season both sides of the meat with salt and pepper.
Heat a medium sized frying pan / skillet over medium-high heat. Once hot, add 1 tsp sesame oil and mushrooms, season with salt and pepper, and cook until nicely browned, about 8 minutes. Remove from pan. Add the duck, skin-side down and reduce the heat to medium. Cook for 20-25 minutes until fat has completely rendered and skin is dark brown and crispy. Flip and cook meat side for 3-5 minutes until desired doneness has been reached. Let rest for a few minutes and then slice on an angle.
Meanwhile, in a large sauce pan heat mushroom broth to a boil and whisk in miso paste. Reduce heat to a simmer and keep warm. At the same time, cook ramen noodles as per the package instructions. Drain, toss with 2 tsp of sesame oil and set aside.
In a wide skillet bring salted water to a boil. Add asparagus (or broccolini) and cook until crisp-tender, about 4-6 minutes. Remove and run cold water over to stop cooking. Add carrots to the water and cook for about 5 minutes until crisp-tender.
To assemble place noodles in bowls, top with duck slices, vegetables, and broth. Top with desired garnishes.