• Place the mushroom in a bowl and pour boiling water over the top and set aside. 
• Cook the noodles according to the package instructions and set aside.
• Season the duck breast with the salt. 
• Place skin side down on a cold heavy bottomed skillet (preferably cast iron).
• Cook for 5-7 minutes on medium heat, until fat is golden brown. 
• Flip over and cook 1 minute then remove from heat and let cool.
• Heat the duck stock in a Dutch oven and add the soy sauce, vinegar, brown sugar and mirin. (you will need to add additional salt if using unsalted duck stock)
• Bring to a simmer for 10 minutes. Adjust salt to taste if needed. 
• Squeeze the excess liquid from the mushrooms and slice. 
• Add ½ of the mushroom cooking liquid to the broth and remove from heat.
• Slice the duck breast with a sharp knife. 
• Add the broth in bowls with the cooked noodles, sliced duck breast and shiitake mushrooms. 
• Garnish with ramen eggs, crispy garlic, and chili oil.

How to Make duck stock in the pressure cooker

• Place a duck carcass (1-2 pounds of bones) in the Instant pot and cover with water. 
• Add 1 tablespoon salt and 2 teaspoons black peppercorns. 
• Pressure cook on high for 3 hours. Release the pressure.
• Strain and use. 
• Can also be frozen in advance and used when ready. Thaw out in the microwave or on the stovetop.