Ingredients

For the duck stock 4 hours, then set overnight
6 kg duck bones roasted till golden
3 Spanish onions browned on the griddle
4 thumbs roast ginger
3 bunches spring onions roughly chopped
3 heads of garlic bulb roasted
6 sticks of celery
5lt Chicken stock (true foods)
Water to cover bones
Duck sauce
2 tsp olive oil
1 banana shallot diced
1 garlic clove crushed
2 cups tawny port
2 sprigs of thyme
1 bay leaf
1/2 cup good red wine
1 lt duck stock
½ cup veal stock
4 whole ducks
Spice rub
6 T five spice powder
6 T cumin seeds
15 gms Szechuan peppercorns
50 gms black peppercorns
400 gms rock salt
1 litre true foods golden chicken stock
1 thumb peeled ginger
2 sticks celery
½ bunch spring onions
For the wontons
600 gms reserved duck leg meat
50 gms chopped spring onions
50 mls Plum sauce (see below)
16 wonton wrappers extra large
1 egg yolk
Round cutter
Pot of hot water seasoned
For the cucumber salad
1 cucumber peeled deseeded and diced 5mm
1 bunch spring onions diced
50 gms corriandor leaves
Juice of 2 limes
50mls of sesame oil
50 mls white soy sauce
Cornish sea salt
80gms chopped spring onion
For the plum salad
250 gms Chinese plum sauce
100 gms umeboshi plum paste
100 gms hoisin sauce
25 gms honey
Japanese rice wine vinegar for seasoning
For the honey and soy glaze
½ cup Cornish black bee honey
6 T low sodium soy sauce
For the carrot and ginger puree
600 gms peeled sliced fine carrots
48 gms grated ginger
50gms butter
100 mls water to deglaze bottom of the pan
100 mls double cream
2 T white miso
Salt and pepper
For the baby rainbow carrots
12 purple baby carrots
12 yellow baby carrots
12 orange baby carrots
3 pots salted water
For the Miso butter
250 gms butter softened
4 T white miso paste
2 T mirin
1 T golden sesame oil
Zest of 1 orange
4 T furikake umami konbu with soy powder
To finish the carrots
50 mls rapeseed oil
Baby carrots
Miso butter
1 tsp Cornish black bee honey
50 mls orange juice
For the duck ramen
2 lt duck stock
1 x 4sq inch konbu
40 gms bonito flakes
1 tablespoon hon dashi
For the tare
2 cups soy sauce
½ cup sake
2 T mirin
1 thumb ginger
2 spring onions chopped
2 cloves of crushed garlic
For the soy eggs
6 Large eggs
6 T warm water
1 T sugar
2 T sherry vinegar
200 mls low sodium soy sauce
For the garnish for the duck ramen
Bean sprouts
1 bunch chopped spring onions
Reserved duck breast
Reserved duck leg confit
4 small heads baby bok choi blanched in hot water
2 sheets of nori chopped into quarters
4 Soy eggs cut in half
50 gms Furikake umami konbu with soy
50 gms Togarashi spice
50 mls golden sesame oil
2 packets of high-quality buckwheat noodles cooked in boiling water for 6 mins and then refreshed and dressed with 50 mls golden sesame oil.
Crispy duck skin crisps
Overall dish garnish
Coriander micro cress
Freeze dried mandarins
Crispy duck skins

Method

For the duck stock
Put all ingredients in a large pot bring to a simmer and cook for 4 hours. Pass and refrigerate.
For the duck sauce
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
For the ducks
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.
For the rub
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.
For the wontons
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.
For the cucumber salad
Add all ingredients together and reserve for plating.
For the duck breasts
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.
For the puree
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.
For the carrots
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.
Blend all together in a robot coupe and put to the side for later.
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.
For the duck ramen
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
For the tare
Put all ingredients in a saucepan and bring to a boil and then reserve.
Season the duck stock with the tare.
For the soy eggs
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.

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