Name: Free-range duck ramen
Cuisine: Française

Fry the free-range duck breast fillet in sesame oil until golden brown and cut into strips.
Heat the chicken stock in a large pan and add the ginger, garlic, soy sauce and optional miso paste.
Add the pumpkin cubes to the stock and cook until they are soft but still firm to the bite (approx. 10 minutes).
Cook the ramen noodles according to the packet instructions and set aside.
Add the tofu cubes to the stock and heat briefly so that they become warm but do not disintegrate.
Boil the eggs for about 6 minutes, rinse and peel.
Arrange the ramen noodles, duck breast strips, pumpkin and tofu in bowls and pour over the hot stock. Garnish with halved egg, nori strips, spring onions and sesame seeds.

Free-range duck ramen

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