Soy-Braised Duck Ramen

This ramen packs a punch with minimal effort! The broth gets an extra depth of flavor from the shiitake mushroom and soy sauce while the braised duck is tender and caramelized with notes of star anise and cinnamon.

Recipe by: Vy Tran of Beyond Sweet and Savory

Product Featured: Premier™ Hard-Anodized Nonstick 11-Piece Set

INGREDIENTS

Soy Sauce Eggs

• 8 large eggs
• 1/2 cup light soy sauce
• 1 tbsp cooking sake
• 1/4 cup mirin
• 1 knob of ginger
• 1 head of garlic, cloves peeled and crushed

Ramen Broth

• Duck carcass
• 1 tbsp salt
• 8 oz daikon, cut into small pieces
• 8 oz shiitake mushroom
• 1 knob ginger
• 1 tbsp cooking sake
• 1/4 cup Memmi noodle soup base
• 10 cups water

Soy-Braised Duck

• Quartered duck, legs and breasts
• 1/2 cup light soy sauce
• 1/4 cup mirin
• 1 tbsp cooking sake
• 1/4 cup brown sugar
• 2 cups water
• 1 head of garlic
• 1 knob ginger
• 5-star anise
• 2 cinnamon sticks

Ramen

• 6 packages ramen noodles, about 6 ounces each
• 6 soy sauce eggs
• 8 oz bok choy, boiled
• 1/4 cup scallion, thinly sliced
• Fish cake for serving, thinly sliced
• Togarashi, for serving

INSTRUCTIONS

Soy Sauce Eggs

1. To make the marinade, combine soy sauce, cooking sake, mirin, ginger, and crushed garlic in saucepan. Bring to a boil over high heat. Remove from heat and let it cool to room temperature.
2. Bring a large saucepan of water to a boil over medium-high heat. Use a pushpin to gently open a small hole on the bottom of each egg. Be careful not to break the shell. Carefully lower eggs into water using a slotted spoon. Set your timer for 7 minutes and maintain a gentle boil.
3. Once the timer goes off, transfer the eggs to an ice bath and let them chill until they are just slightly warm, about 2 minutes.
4. Gently crack and peel eggs, starting from the fattest end containing the air pocket. Set them aside until ready to use.
5. Pour marinade into a jar and add peeled eggs. Marinate in refrigerator for 12 hours.

Ramen Broth

1. Combine duck carcass and broth ingredients into a large saucepan. Bring to a boil over high heat.
2. Turn heat down to medium-low and let it simmer for 1 hour. Remove from heat and let it cool down to room temperature.
3. Strain the broth. Reserve shiitake mushroom and discard the remaining solids. Refrigerate broth overnight.
4. When ready to use, skim off fat layer and discard. Reheat in a large saucepan over medium-high heat.

Soy-Braised Duck

1. Heat large saucepan over medium-high heat.
2. Sprinkle the duck with salt and pepper and cook in batches, skin-side down for 5 minutes. Turn and cook for another 5 minutes or until golden. Remove from the pan and set aside.
3. In large saucepan, combine soy sauce, mirin, sake, sugar, water, star anise, cinnamon, ginger, and garlic. Bring to a boil over medium-high heat. Reduce heat to low.
4. Add browned duck and simmer for 60 minutes until tender.

Ramen

1. Cook ramen according to the package's instructions. Divide noodles among serving bowls.
2. Top with duck meat, soy sauce eggs, bok choy, fish cake, and scallion. Sprinkle with togarashi if serving.
3. Pour soup into bowls and serve immediately.