Duck breast with bok choy, shiitake and miso

Ingredients

8	Shiitake mushrooms, dried (Main)
1 packet	Vermicelli
2 Tbsp	Miso paste (Main)
4 cups	Dashi
2	Duck breasts (Main)
4	Bok choy (Main)

Directions

1. Put the shiitake in a bowl and cover with boiling water, leave for 30 minutes until soft then slice.
2. Put the vermicelli in a large bowl and cover with boiling water, leave for 15 minutes and then drain.
3. Put the dashi in a large saucepan, whisk in the miso paste and bring to a gentle simmer.
4. Heat a pan, season the duck and cook, skin side down, for 5 minutes, then turn and cook for another 5 minutes, let rest for a further 5 minutes before slicing.
5. While the duck is resting, slice the bok choy and add to the saucepan of dashi. Let cook for 5 minutes before removing.
6. To serve, put the vermicelli into bowls, top with the bok choy, ladle over the dashi and arrange the slices of duck and shitake on the top.