Duck Ramen

Ingredients

• 8 cups duck stock ((substitute chicken or pork))
• 2 duck breasts
• 2 teaspoons salt
• 8 ounces dried ramen noodles
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon mirin
• 4 ounces dried shiitake mushrooms
• Ramen eggs ((optional))
• Crispy fried garlic ((optional))
• Chili oil ((optional))

Instructions

1. 1

   Place the mushroom in a bowl and pour boiling water over the top and set aside.

2. 2

   Cook the noodles according to the package instructions and set aside.

3. 3

   Season the duck breast with the salt.

4. 4

   Place skin side down on a cold heavy bottomed skillet (preferably cast iron).

5. 5

   Cook for 5-7 minutes on medium heat, until fat is golden brown.

6. 6

   Flip over and cook 1 minute then remove from heat and let cool.

7. 7

   Heat the duck stock in a Dutch oven and add the soy sauce, vinegar, brown sugar and mirin. (you will need to add additional salt if using unsalted duck stock)

8. 8

   Bring to a simmer for 10 minutes. Adjust salt to taste if needed.

9. 9

   Squeeze the excess liquid from the mushrooms and slice.

10. 10

    Add 1/2 of the mushroom cooking liquid to the broth and remove from heat.

11. 11

    Slice the duck breast with a sharp knife.

12. 12

    Add the broth in bowls with the cooked noodles, sliced duck breast and shiitake mushrooms.

13. 13

    Garnish with ramen eggs, crispy garlic, and chili oil.

14. 14

    --- How to Make duck stock in the pressure cooker ---

15. 15

    Place a duck carcass (1-2 pounds of bones) in the Instant pot and cover with water.

16. 16

    Add 1 tablespoon salt and 2 teaspoons black peppercorns.

17. 17

    Pressure cook on high for 3 hours. Release the pressure.

18. 18

    Strain and use.

19. 19

    Can also be frozen in advance and used when ready. Thaw out in the microwave or on the stovetop.