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Ramen with Duck Dashi

Ramen with Duck Dashi

Ramen with Duck Dashi

This is a ramen recipe made with leftover duck and topped with seared duck breast, sautéed brussel sprouts, and an egg yolk.

Ingredients

  • Duck bones (roasted)

  • Konbu

  • Katsuobushi

  • Cayenne Pepper

  • Ginger

  • Garlic

  • White Wine

  • Sugar

  • Soy Sauce

  • Carrot

  • Onion

  • Celery

  • Parsley

  • Duck breast

  • Egg yolk (separated)

  • Brussel Sprouts

  • Pepper corns

  • Salt (if needed)

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Directions

Base Stock

Start by roasting your duck bones at 350 degrees for 1 hour, then put them in a large stock pot with 1 large carrot, 1/2 of an onion, parsley, pepper corns (optional), and a stalk or two of celery. Add water to the pot until everything is covered, bring to a boil, and simmer for several hours (at least two hours, but preferably four).

Konbu and Katsuobushi

When your base stock is in it’s final stages, add a piece or two of konbu (about 4 inch by 4 inch squares) and a handful of katsuobushi to a pot of water (2-3 cups). Bring it to a boil, then reduce the heat and let it simmer for 20-30 minutes.

When it’s ready, strain it and set it aside for later.

Dashi

When your base stock is ready, strain the broth so that there are no solids left, combine it with your konbu and katsuobushi dashi, and reduce it on high heat until it reaches a deep flavorful consistency. You can reduce this by as much as you like, and the only deciding factor is how many portions (bowls) you would like to have in the end. So if your aim is 4 bowls of ramen, you’ll want to reduce it to a little above that amount.

As your stock is reducing, add soy sauce, white wine (or Mirin), a bit of sugar, fresh ginger, a clove or two of garlic, a bit of cayenne pepper (or chili sauce), and salt if needed.

The aim is to add a little soy sauce, sugar, and salt as your stock reduces, and your dashi comes together (you could also just season once it’s reduced to where you want it), and taste along the way.

Assembling the Ramen

When the dashi is reduced to just above the amount that you’re looking for, remove any solids (you can strain it if needed), and bring the dashi back to a boil. Add your ramen noodles, and cook until al dente.

When it’s ready, pour it into bowls, and add your other ingredients. In this case, there’s leftover duck breast and brussel sprouts (both sautéed), along with an egg yolk that’s been separated from the white. The egg yolk is optional, and you could just as easily add a halved hard boiled egg, but if you decide to go with the egg yolk, just make sure that your ramen is still very hot when you add the yolk (to help cook it a bit).

Dish and Photo by Adrian Rodriguez

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