Duck in a bowl is an Anthony Worrall Thompson recipe available in his book ‘Anthony Makes It Easy’.
Very simply, Score the skin and rub the duck in 5 spice, fry it breast skin down for 10 minutes and then on the other side for 3. Done. Slice it and put it on top of the noodles.
Noodles: Chicken consome (you can spend a fortune on this stuff, but a stock cube in water is exactly the same), with sugar snaps and pak choi, we used baby ones which were really lovely, but the original recipe called for an adult one cut roughly up. Pop the ramen noodles in at the end and serve.
Simple dish made delicious by duck.