Crispy Duck Breast Ramen

Cooking Directions

Step 1 - In a large, heavy pot, bring beef stock to a boil with ginger, 1 cup scallions, carrots, and bonito flakes. Reduce to simmer and cook until about 4 cups remain.

Step 2 - Strain reduction and add soy sauce.

Step 3 - Soft boil the eggs. Bring a pot of water to a gentle boil and carefully add eggs. Boil gently for 7 minutes. Transfer eggs to ice water with slotted spoon. Once cooled, peel and set aside for later use.

Step 4 - Pan sear the duck breast. Score skin of DUCKCHAR Moulard Duck Breast. Just be sure not to cut into the meat. Take your time and add as many scoring lines as you can. Scoring is the key to crispy duck breast skin because it allows the fat to render off during the cook. Season both sides with kosher salt and pepper.

Step 5 - Cook duck breast skin side down at medium-high heat. Continuously ladle out rendered duck fat while the duck breast cooks.

Step 6 - Cook until the duck skin is thin, crispy and golden. This step usually takes 7 - 10 minutes if you’re aiming for a medium rare finish.

Step 7 - Flip and pan sear duck breast skin side up. Once the internal temperature of the duck breast reaches 131 degrees F. Set aside lightly covered with foil. Allow to rest for at least 10 minutes.

Step 8 - Bring reduced stock to a boil. While you're waiting, cook the ramen noodles as directed by packaging.

Step 9 - Divide the noodles into 2 separate bowls and top with broth, half a soft-boiled egg (cut lengthwise), broccoli, thin duck breast slices, and scallions for garnish.