Duck Ramen Recipe

In a large pot, combine 8 cups duck or chicken stock and 1 cup dashi (or kombu/bonito stock). Bring to a gentle simmer over medium heat.

Add 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp brown sugar. Stir to dissolve the sugar.

Add smashed 1 tbsp fresh ginger, 3 crushed garlic cloves, 3 scallion whites (lightly bruised), 1 star anise, and 1 tsp Szechuan peppercorns. Lower heat and simmer gently for 20–30 minutes to marry flavors.

After simmering, strain the broth through a fine-mesh sieve into a clean pot. Return to low heat and finish with 1 tsp toasted sesame oil. Keep warm while preparing other components.

In a bowl combine 12 oz ground duck, 1/4 cup panko, 1 whole egg, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tsp grated ginger, 1 minced garlic clove, 2 tbsp finely chopped scallion, 1/2 tsp salt and 1/4 tsp pepper. Mix gently until just combined; avoid overworking.

Form the mixture into 8–10 small meatballs (about 1–1.5 inches each).

Heat 2 tbsp neutral oil in a skillet over medium-high heat. Add meatballs in a single layer, cook until browned on all sides and cooked through, about 8–10 minutes, turning occasionally. Remove and drain on paper towels. Reserve any pan juices to swirl into broth if desired.

Score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat. Pat dry with paper towel.

Season skin and meat with 1 tsp salt and 1/2 tsp black pepper, pressing to adhere.

Heat a skillet over medium heat. Add 1 tsp neutral oil and place duck breasts skin-side down. Cook without moving for 6–8 minutes, rendering fat and getting a deep golden-brown skin. Pour off excess rendered fat if it accumulates.

Flip the breasts and cook skin-side up for 3–5 minutes more for medium-rare (internal temp ~135°F/57°C). Adjust time for preferred doneness.

Transfer to a cutting board and rest 5–8 minutes, then thinly slice against the grain.

Bring a separate pot of water to a rolling boil. Cook 4 oz fresh or dried ramen noodles according to package directions until just al dente (usually 2–4 minutes for fresh, 3–5 for dried).

Meanwhile, spoon 2 tbsp shoyu tare into each serving bowl (adjust to taste) and 1 tsp chili oil if using.

When noodles are cooked, reserve 1/2 cup cooking water, then quickly drain the noodles and transfer to the bowls with tare. Ladle the hot strained broth over noodles to fill bowls (about 3 cups broth per bowl if serving 2). Stir to combine tare with broth.

Divide noodles and broth between two bowls (servings for 2).

Top each bowl with 1 sliced seared duck breast (half of the sliced breast), 4–5 duck meatballs, 1/4 cup menma, 1/4 cup takana, and 1 soft-boiled egg (halved) if using.

Garnish with sliced scallion greens, a small handful (about 2 tbsp) of fresh cilantro, toasted sesame seeds, and 1 sheet nori cut into strips if desired.

Taste and adjust with additional soy or a few drops of chili oil if needed. Serve immediately while hot.