Chicken ramen with charred duck breast and fresh vegetables

Method

Score the duck skin and season well. Sear skin-side down in a hot dry pan for 5-6 minutes until skin is deeply bronzed and fat renders. Flip and finish in a 160°C oven for 6-8 minutes for medium-rare. Rest for 5 minutes. Meanwhile, bring stock to simmer, cook ramen noodles separately and drain. Slice cucumber thinly. Assemble noodles in a bowl, pour hot stock over, arrange fresh greens and cucumber. Top with sliced duck and scatter pickled vegetables and beets over. Drizzle with pan juices.