Duck Ramen
Delicous Duck Ramen for your convenience, spice it up with Kimchi or leave it as is for an authentic flavor.
Servings: 2
Equipment
- 1 Skillet
- 1 Stockpot
- 1 Cutting Board
- 1 Chef Knife
Ingredients
- 1 Duck breast skin on
- 150 grams Soba Noodles optional if using Ramen noodles
- 150 grams Ramen Noodles optional if using Soba noodles
- 4 pieces Mini Pakchoi
- 3 tsp Five Spice Powder
- 1 tsp Salt
- 2 tsp Sichuan Pepper
- 1 Spice pack optional -- only if using instant ramen noodles
Instructions
- Grind the dry spices and the salt up with a pestle and mortar.
- Rubthe duck breast with 70% this mixture and set aside on a plate.
- Put a skillet on the stove and start cold placing the duck breast fat side down inthe pan, slowly turn up the heat so that the fat releases from the bird.
- Scoopthe fat out of the pan and place in a small bowl. 90% of the duck is cookedskin side down, so do not turn up the heat too much.
- Forthe last 4 minutes turn up the heat and get a nice crust on the skin side aswell as on the other side of the duck. Place skins side up into a pre heatedoven of 100 C.
- Whilstcooking the bird, take a pot of boiling water and cook the noodles, strain and rinse them with cold water. (do not rinse if you are using instant ramen)
- Placethe noodles back into the pot and add a little bit of the duck fat, somechicken stock and part of the spice mix, bring to about 80 deg.
- Meanwhileshortly steam the pakchoi place on acutting board and cut off the bottom part.
- Takethe duck out of the oven and place on a cutting board.
- Cut the slightly cooled down duck and place on top of the noodles in the bowl.
- Takethe duck out of the oven and place on a cutting board.
- To finish add some chili oil or soy sauce to taste.
Notes
Alternatively you could separately make a small miso soup for the noodles. Are you using instant noodles you can use the spice pack in the miso soup for some extra spice and MSG goodness.
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