Cold ramen with Duck Breast

Start by washing the carrots and cutting them into strips

Prepare a mixture of one tablespoon of rice vinegar and a dash of sesame oil. Mix with the carrots and let marinate for 1 hour.
 

Prepare the broth. Cook the peelings of carrots, onions, leeks and rice noodles for 20 minutes.
 

Add 4 cardamom seeds, 0.5cm of ginger, a little chili powder, 1 tablespoon of soy sauce and 1 tablespoon of rice vinegar. At the end of cooking, strain the broth. Adjust the seasoning, add the juice of half a lime and leave to cool.
 

Grid the skin of the duck breast and fry it over high heat for 7 minutes with the skin underneath. Turn the heat down and cook for 7 minutes, basting regularly. 
 

Assemble all of your preparation in a bowl and do not hesitate to incorporate the toppings of your choice: zucchini, avocado, tomatoes, basil leaves, sage, lime slices, chopped chives.