Crispy Sesame Duck Ramen
Crispy duck surrounded by sublime ramen noodles, vegetables and a heavy sesame flavour.
Ingredients
- 400 grams duck breasts, 2 medium sized
- 4 cakes dried ramen noodles
- 3 tsp sesame oil, divided
- 4 cups chicken or mushroom broth
- 2 tbsp miso paste, white or red
- 1/2 lbs (225 gr) mushrooms, such as button, cremini, shimeji, etc.
- 1 lbs (454 gr) asparagus stalks or broccolini, trimmed
- 2 medium carrots, peeled and thinly sliced
- 1 tbsp sesame seeds, preferably toasted
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
optional garnishes:
- cilantro, sliced thai chilies, crushed peanuts, etc.
Instructions
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Using a sharp knife, carefully slice the top layer of the duck (the skin and fat) in a criss-cross pattern without hitting the meat. Season both sides of the meat with salt and pepper.
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Heat a medium sized frying pan / skillet over medium-high heat. Once hot, add 1 tsp sesame oil and mushrooms, season with salt and pepper, and cook until nicely browned, about 8 minutes. Remove from pan. Add the duck, skin-side down and reduce the heat to medium. Cook for 20-25 minutes until fat has completely rendered and skin is dark brown and crispy. Flip and cook meat side for 3-5 minutes until desired doneness has been reached. Let rest for a few minutes and then slice on an angle.
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Meanwhile, in a large sauce pan heat mushroom broth to a boil and whisk in miso paste. Reduce heat to a simmer and keep warm. At the same time, cook ramen noodles as per the package instructions. Drain, toss with 2 tsp of sesame oil and set aside.
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In a wide skillet bring salted water to a boil. Add asparagus (or broccolini) and cook until crisp-tender, about 4-6 minutes. Remove and run cold water over to stop cooking. Add carrots to the water and cook for about 5 minutes until crisp-tender.
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To assemble place noodles in bowls, top with duck slices, vegetables, and broth. Top with desired garnishes.