Duck ramen
Rated 5.0 stars by 1 users
Cuisine
Asian
Servings
4
Prep Time
45 minutes
Cook Time
45 hours
Not so simple. Very tasty! This Duck ramen is the perfect comforting bowl of goodness, for almost any occasion! The strong tare, paired with the mild but flavorfull broth are the perfect combination of flavor to make any ramen bowl good!
Ingredients
- 2 shallots
- Knob of ginger
- 3 garlic cloves
- 2 Spring onion white part
- 1 cup water
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- ¼ cup miso
- 1 tbsp brown sugar
-
Chicken/duck carcasses
- 3 onions
- 5 garlic cloves
- Knob ginger
- 12 cups water
- 3 bay leaves
- 3 anise pods
- ½ cup sake
- ½ cups mirin
- ½ cups soy sauce
- ¼ cups sake
- 4 eggs
-
Duck/chicken breast skin on
- Shiitake mushrooms
- Bok choy
- Spring onion
- Soy sauce
- Mirin
- Sugar
- Sesame seeds
- Seaweed
- Radish
Miso tare
Broth/stock
Ramen eggs
Toppings
Directions
For the stock, chop the onion in quarters, crack the garlic and slice the ginger.
- Give those veggies some color in a pan together with the anise, bay leaves and a chicken carcass. Cover with water and a bit of sake and let simmer for a few hours.
- Strain the bouillon and set aside.
- Make the tare by slicing the shallot in half rings, the ginger into sticks and the white part of the spring onion into chunks.
- Give the veggies some color in a pan with oil, before adding the water and letting it almost reduce to nothing.
- Go in with the soy sauce, miso, mirin, sake, and brown sugar. Whisk and bring to a boil to let reduce.
- Bring water to a boil for the eggs and boil them for 7 minutes. When done immediately cooldown in ice water.
- When the eggs are cool add to a tub with lid and cover in soy, sauce, sake, and mirin. Put the lid on a let marinate in the fridge (rotating the eggs if not covered completely with the marinate).
- Slice the shiitake mushroom into strips.
- Add the mushroom to a pan together with the bamboo shoots and let the moisture come out of it.
- Glaze the pan with soy sauce, mirin and brown sugar and let the sauce thicken
- Dry the duck and make slices in the skin, two ways diagonal to make a sort of diamond pattern. Season both sides with salt and pepper.
- Add the duck skin side down (while pressing to make contact with the pan) to a cold pan and slowly bring up the heat to render down the fat out of the skin and crisp it up. When the skin is golden and crispy
- Flip the duck, give the other side a sear and finish in the oven to an internal temp of 55-60 degrees Celsius or 130-140 degrees Fahrenheit.
- Slice the radish and green part of the green onion for garnish
- Bring the bouillon to a boil, and steam the halved bok choy for some minutes while boiling the noodles in the bouillon. When the noodles are ready, rinse under cold water..
- Assemble the bowl by putting some tare on the bottom of the bowl, followed by the noodles, the broth and top with the sliced duck, halved marinated eggs, shiitake, bok choy, radish, seaweed and spring onion. Enjoy!