Duck Ramen
This flavorful duck ramen is made with tender duck meat, rich broth, and delicious toppings.
Ingredients - Serves 2
- 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
Let's Get Started
- Preheat the oven to 350°F.
- Season the duck legs with salt and pepper, then place them on a baking sheet.
- Roast the duck legs in the oven for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
- Remove the duck legs from the oven and let them cool slightly. Shred the meat and set aside.
- In a large pot, combine the chicken broth, soy sauce, mirin, ginger, and garlic. Bring to a boil.
- Reduce the heat to low and simmer the broth for 30 minutes to allow the flavors to meld together.
- While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
- In a separate pot, blanch the baby bok choy in boiling water for 2 minutes. Drain and set aside.
- To assemble the ramen bowls, divide the cooked noodles between two bowls.
- Pour the hot broth over the noodles, then top with shredded duck meat, blanched bok choy, sliced green onions, and soft-boiled eggs.
- Drizzle with sesame oil and chili oil, and sprinkle with toasted sesame seeds.
- Serve hot and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 500
- Fat: 15g
- Carbs: 40g
- Protein: 30g
- Sodium: 1200mg
- Sugar: 5g