Sunday, February 2, 2014

Delicious Duck Ramen

We had leftover duck from China Star last night so I thought I would whip up a quick noodle dish for brunch this morning.

A couple years back I posted
a recipe for "Not your college Ramen" made using whatever ingredients I had in my freezer, this recipe is similar except it has duck and made from beef broth.

(Serves 2-3 people)

  • 4-6 inches of pork belly (raw or precooked)
  • 1/4 Roasted duck
  • 2 hard boiled eggs cut in half lengthwise 
  • Scallion and cilantro for garnish
  • Chili garlic paste - 1 tablespoon
  • Chili soybean paste - 1 tablespoon
  • 3 cans of beef broth
  • 3 packages of instant Ramen 
  • Optional romaine for garnish
  • Optional baby spinach
  • Optional baby cucumbers -  1/2 of one
  • 2 tablespoons of fried garlic
If your pork belly is not cooked, you can either roast it in the oven at a low temperature ( I use my counter top Nuwave) or slice it and deep fry it.

If needed, reheat the duck by baking it.

Start by chopping the garnishes including the scallions, cilantro, cucumber and eggs lengthwise

In a medium stock pot boil the beef broth, fried garlic and both chili paste to a boil.  Optional: You can add any neck or duck bones in the broth for additional flavor

Remove the dry ramen from the packages and add to the pot.  Discard any oil or seasoning within the package.

Once the noodles cook for 3 minutes, turn off the heat source

In a large bowl, add the optional romaine at the bottom of the bowl.

Use tongs to pick the long noodle out of the stock pot and portion them evenly into the two bowls.
Add the cooked pork belly, duck and hard boiled eggs onto the cooked ramen noodles

Use a ladle to add broth to the bowls

Garnish with the chopped scallion, cilantro and optional cucumber