Terug

Duck Ramen

  1. Remove the breast from the duck and set aside for later. Remove the legs; peel the celery and carrots, halve the leeks lengthways and wash. Cut the vegetables into pieces and add with the legs and the other bones to a saucepan with approx. 3 liters of cold water. Bring slowly to a boil and then gently simmer the soup at low heat for 3 hours. Occasionally skim off the foam with a slotted spoon. After cooking, pass the soup through a fine sieve and season to taste with salt.
  2. Meanwhile peel the garlic and sauté lightly in sesame oil. Add the soy sauce and dissolve the Miso paste in it. Pour the mixture into bowls. Cook the noodles in boiling salted water, clean the spring onions and cut into thin rolls. Core the chili peppers and cut into thin strips. Then cut the Nori sheet into thin strips. Peel and halve the eggs.
  3. Pluck the meat from the tender cooked legs. Fry the duck breasts skin side down in a frying pan in hot oil for 5 mins. till crispy. Then turn and fry for another 2 mins. Then allow the breast to rest for a short time, cut into thin slices and put with the noodles, pulled leg meat, mushrooms, bamboo shoots and egg halves onto the Miso mixture in the bowls. Ladle the hot soup on top, place the remaining ingredients on the soup and serve drizzled with a little dark sesame oil.

1 duck, approx. 1.8 kg, ready for cooking

1 leek

1/2 celery bulb

2 thick carrots

Salt

2 garlic cloves

1 tbsp sesame oil

3-4 tbsp soy sauce

4-5 tbsp Miso paste

400 g Ramen noodles

3-4 spring onions

1-2 large red chili peppers

1 roasted Nori sheet

3 soft boiled eggs

About 12 small Shiitake mushrooms

100 g bamboo shoots

Dark sesame oil for drizzling