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1 quart duck stock or chicken stock
a few dried mushrooms, shiitakes
brown rice wine vinegar, or aged
stems of shiitakes, roasted
1 cup shiitakes, stems removed and caps sliced
6 heads of baby bok choy, halved and rinsed
5 oz. dried udon noodles,
2 duck breasts
2 duck eggs, separated and yolks set aside
a splash of soy sauce
2 green onions
Salt and pepper
Combine the first four ingredients in a stock pot. Bring to a boil, lower the heat to a simmer and reduce by half. Strain the broth and season.
Bring a pot of salted water to a boil, add udon and cook until toothsome, divide the noodles into two bowls with shiitakes and bok choy. Pour the hot broth over the noodles and vegetables.
Score the fatty skin of the duck and season both sides. Place the breasts, skin side down, in a heated skillet.
Render about 5 minutes on low heat. Turn them over, flesh side down, cook until caramelised.
Flip back over, skin side down. Remove from heat and rest for five to seven minutes. Slice and place on the noodles.
Top each dish with a yolk, splash of soy sauce and freshly sliced green onions.