Duck Ramen

Ingredients:

• Duck Stock
• 2 stalks lemongrass
• 1-inch piece fresh ginger, sliced
• 2 Duck breasts, sliced
• 2 Soft-boiled duck eggs
• Baby bok choy
• Kimchi, chopped
• Toasted nori strips
• Green onions/scallions, thinly sliced
• Ramen noodles
• Garlic and Togarashi Oil

Instructions:

• Slice off the very bottom of the lemongrass stalks and the tops of the lemongrass, so that you have 3-4″ pieces. Peel off any dried out layers. Slice the lemongrass in half lengthwise.
• Slightly bash the lemongrass with a rolling pin to help release some of its aromatic oils.
• Pour the duck stock into a Crock-Pot. Add the lemongrass, ginger, and star anise. Heat until warmed through. Add the toppings.
• Cook the duck (as shown in the original Slow Cooked Duck Breast) https://whatscooking.mt/recipe/slow-cooker-duck-breast/
• Serve and enjoy.