Place broccoli under salamander or grill until it becomes black on the edges. Put broccoli in bowl and mix in the almonds, yogurt, ramps and yogurt.

Heat oven to 375°F and cook duck until it is medium rare, about 8 minutes. Place duck breast on a cutting board skin side up and season with togarashi. Place in a warm pan and cook until skin has rendered down and is brown.

Let the duck rest for 5 minutes before slicing into 12 slices. Place salad in the center of plate and place 3 slices of duck meat on top of each salad and serve.