Duck Ramen

Ingredients

• Toasted sesame seeds - 1 tablespoon
• Chili oil - 1 tablespoon
• Sesame oil - 1 tablespoon
• Soft - boiled eggs - 2
• Green onions - 2, sliced
• Baby bok choy - 4 heads, halved
• Ramen noodles - 2 packs
• Garlic - 2 cloves, minced
• Ginger - 1-inch piece, sliced
• Mirin - 2 tablespoons
• Soy sauce - 2 tablespoons
• Chicken broth - 4 cups
• Duck legs - 2

Instructions

1. Preheat the oven to 350°F.
2. Season the duck legs with salt and pepper, then place them on a baking sheet.
3. Roast the duck legs in the oven for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
4. Remove the duck legs from the oven and let them cool slightly. Shred the meat and set aside.
5. In a large pot, combine the chicken broth, soy sauce, mirin, ginger, and garlic. Bring to a boil.
6. Reduce the heat to low and simmer the broth for 30 minutes to allow the flavors to meld together.
7. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
8. In a separate pot, blanch the baby bok choy in boiling water for 2 minutes. Drain and set aside.
9. To assemble the ramen bowls, divide the cooked noodles between two bowls.
10. Pour the hot broth over the noodles, then top with shredded duck meat, blanched bok choy, sliced green onions, and soft-boiled eggs.
11. Drizzle with sesame oil and chili oil, and sprinkle with toasted sesame seeds.
12. Serve hot and enjoy!