Duck Ramen

Delicous Duck Ramen for your convenience, spice it up with Kimchi or leave it as is for an authentic flavor.
Servings: 2


  • 1 Skillet
  • 1 Stockpot
  • 1 Cutting Board
  • 1 Chef Knife


  • 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


  • 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.


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.