This is a great way to use up any wild duck that you might have in your freezer left over from the game season. If you don't have wild, then farm-reared will do. The main thing is to get a good old broth going, as that's where all the flavour is in this dish.
1 or 2 wild ducks
2 medium onions, peeled and halved
2ltrs chicken stock
1 medium red or green chilli
6 cloves of garlic
200ml rice wine
3tbsp light soy
Salt and freshly ground black pepper
4 servings of ramen noodles (white wheat noodles)
2 duck's eggs
50g bean sprouts, washed
6 spring onions, trimmed and sliced on the angle
20g dried mushrooms, soaked in water for an hour, then shredded
1 large red chilli, thinly sliced
A handful of coriander leaves, washed
Preheat the oven to 220C/gas mark 7. Season the ducks, place on a roasting tray and roast for about 15 minutes until nicely browned. Remove from the oven and place in a large saucepan with the onions, stock, chilli and garlic.
Bring to the boil and simmer very gently for an hour, then remove the ducks and place them on a plate. Strain the broth into a clean saucepan and add the soy and rice wine. Place the dried mushrooms in a small saucepan, cover with a little broth and simmer gently for 10 minutes, then pour the broth back in with the rest and put the mushrooms to one side.
Bring a pan of water to the boil, gently lower the duck's eggs in using a slotted spoon, simmer for 4 minutes, then remove and run under the cold tap for a minute; carefully peel them.
Remove the legs from the ducks with a sharp knife, then remove the breasts from the bone and keep warm. Cook the noodles in boiling, salted water according to the manufacturer's cooking instructions, then drain in a colander.
To serve, bring the broth to the boil and season to taste. Divide the noodles between four bowls, arrange the duck, bean shoots, mushrooms, spring onions, chilli and coriander around the noodles and pour the boiling broth over; then halve the duck's eggs, place on top and serve immediately.