Lightly score the skin of the duck breasts, being careful not to cut the flesh. Season with salt and pepper. Set them aside and allow to come to room temperature.

Remove the dry outer layer of the lemongrass stalks, cut in half lengthwise, and use your knife to gently crush the lemongrass just a little bit.

Add the porcini mushrooms to a medium bowl and cover with very hot water. Soak for 15 minutes. After the porcini mushrooms have soaked, drain and reserve 1 cup of the porcini liquid. Roughly chop the porcini mushrooms.

In a large, heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium-high. Add the shiitake mushrooms and season lightly with salt and pepper. Cook for 7-8 minutes or until well browned. Add the porcini mushrooms and continue cooking for an additional 5 minutes, or until the mushrooms are browned and beginning to stick to the bottom of the pot.

Add the reserved porcini liquid and bring to a boil, using a spoon to scrape up any browned bits stuck to the bottom. Add the lemongrass, duck stock, mirin, and soy sauce, and bring to a boil. Cover, reduce heat to a simmer, and cook for 30 minutes as you finish preparing the ramen. Discard the lemongrass after 30 minutes.

In a small saucepan, heat the 1/3 cup of neutral oil over medium-high until very hot. Add the shallots and cook, stirring constantly for 4-5 minutes or until they begin to brown. About 45 seconds before you plan to take them off the heat, add the minced garlic and stir constantly.

Immediately remove from heat and transfer the shallots and garlic to a paper towel-lined plate. Season them with salt and pepper.

To the oil in the saucepan, add the shichimi tōgarashi, sesame seeds, and as much chili oil as you’d like. Season with salt and pepper and cook for about 2 minutes over low heat. Transfer the oil to a heatproof bowl and set aside.

Wash out the saucepan and fill it with water to cook your soft-boiled eggs.

In a cold skillet, place the duck breasts, skin-side down, and turn the heat to medium. Cook for about 10 minutes or until the fat has completely rendered and the skin is very crispy. Flip and cook until the duck reaches your desired temperature. I recommend 140ºF. Rest for 5-10 minutes before slicing crosswise.

While the duck fat renders, bring the saucepan with water to a boil. Once boiling, gently drop two eggs into the water and boil for 7 minutes. After 7 minutes, transfer the eggs to an ice bath. Peel and then slice the eggs lengthwise. Season with salt, pepper, and a little shichimi tōgarashi if desired.

Divide cooked noodles between bowls and ladle the hot broth over them. Arrange the sliced duck, soft-boiled eggs, scallions, and crispy shallots over the bowl. Drizzle with the spicy shallot oil. Enjoy!