Duck & Scallop Ramen

2L x chicken stock

1 x BBQ duck meat removed and shredded (reserve the bones for stock)

4 x large fresh scallops cut in half

50ml x olive oil

100g x ginger roughly chopped

6 x eshallots peeled and roughly chopped

½ bunch x chinese shallots chopped

1 x bunch coriander leaves picked and stems reserved

1 x bunch native basil leaves picked

50ml x tamari

2 x tbl sesame oil

4 x star anise

1 x sheet nori

4 x egg yolks

1 x bunch shiso leaves picked

30g x dried wakame soaked

1 x pack organic udon noodles

1 x punnet fresh black fungi

40g x umboshi plums

30g x toasted sesame seeds

pinch of sichuan pepper

Method

For the stock chop the duck bones into small pieces, in a large pot on a medium heat sauté the ginger, eshallots, coriander stems and Chinese shallots until softened not browned then add duck bones , star anise and chicken stock and simmer for 30min. strain soup through a fine strainer and place back on the stove in a clean pot, add tamari and sesame oil to taste.

For the noodles bring a large pot of salted water to the boil and cook the noodles fro about 8min or until cooked, once cooked dived into 4 serving bowls cover with the stock and carefully arrange the nori, picked shiso leaf, coriander, native basil, shredded duck, raw scallop, wakame, black fungi and umboshi plum. Lastly place the raw egg yolk in the middle of the bowl and season with the Sichuan pepper and toasted sesame seeds, serve immediately.