Duck ramen What_will_we_eat_today

A method of preparing

1. In a heated pan, mix all the ingredients for the ramen base, then reduce everything until it reaches a consistent, thick consistency.
2. Wash the duck thoroughly, then pat dry with paper towels. Remove the breasts, skin on, and separate them from the bones. In a bowl, combine the soy sauce, thyme, and pepper. Add the breasts and marinate for 30 minutes. 
3. Heat a pan and sear the duck breasts on both sides. Preheat the oven to 220°C. Place the seared duck breasts on a baking sheet and bake for 7-8 minutes. Set aside to cool.
4. Preheat the oven to 200°C. Place the remaining duck on a baking sheet with a rack and bake for 20 minutes. Then reduce the temperature to 170°C, cover the duck with a lid or aluminum foil, and bake for another 20 minutes. Once cooked, remove the duck to a platter.
5. Cut the cooled duck in half. Cut the wings, neck, and body into pieces and place them in a pot.
6. Pour water into the pot with the meat and add the remaining broth ingredients. Simmer over low heat for at least 3-4 hours. Finally, add the previously prepared ramen base. Strain the mixture through a sieve.
7. Prepare the noodles and wakame seaweed according to the instructions on the package.
8. Soft-boil the eggs. Then peel them and soak them in soy sauce.
9. Place the ramen noodles in a deep bowl and pour boiling broth over them. Add the roasted duck breasts, halved eggs, wakame seaweed, mung bean sprouts, shitake mushrooms from the broth, and cilantro.