Duck Confit Ramen
Duck Confit Ramen
Ingredients
For the Duck Confit & Broth Base
- 4 duck confit legs, pre-cooked, skin crisped and meat shredded (reserve rendered fat)
- 2 tablespoons duck fat, from confit, or store-bought
- 1/2 yellow onion, medium, thinly sliced
- 4 cloves garlic, minced
- 1 inch fresh ginger, peeled and thinly sliced
- 6 cups chicken broth, low sodium
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake, cooking sake
- 4 dried shiitake mushrooms, rehydrated and sliced (reserve soaking liquid)
- 4 inch kombu, piece
For Assembly & Toppings
- 1 pound fresh ramen noodles
- 4 large eggs, soft-boiled (ajitsuke tamago if preferred)
- 2 heads baby bok choy, halved lengthwise
- 4 scallions, thinly sliced, green parts only
- 4 sheets nori, cut into quarters
- 1 teaspoon chili oil, as needed, for serving
- 1/2 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
If using pre-cooked duck confit, crisp the skin in a dry skillet over medium-high heat until golden and crunchy. Remove skin, then shred the duck meat from the bones. Set aside the shredded duck and crispy skin.
⏱️ 10 min
- 2
In a large pot or Dutch oven, heat the duck fat over medium heat. Add the sliced yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and sliced ginger, cooking for another 1-2 minutes until fragrant.
⏱️ 10 min
- 3
Pour in the chicken broth, soy sauce, mirin, sake, rehydrated shiitake mushrooms (and their soaking liquid, strained), and kombu. Bring the broth to a gentle simmer, then reduce heat to low, cover, and let it steep for at least 15 minutes to allow flavors to meld. The longer it simmers, the richer the flavor.
⏱️ 15 min
- 4
While the broth simmers, prepare your toppings. Cook the baby bok choy in a separate pot of boiling water for 1-2 minutes until tender-crisp. Drain and set aside. Slice the soft-boiled eggs in half.
⏱️ 5 min
- 5
Remove the kombu from the broth. Taste and adjust seasoning if needed. Bring the broth back to a rolling boil.
⏱️ 2 min
- 6
In a separate large pot, cook the fresh ramen noodles according to package directions, usually 2-3 minutes. Drain well.
⏱️ 3 min
- 7
To assemble, divide the cooked noodles among four large ramen bowls. Ladle the hot broth over the noodles. Arrange the shredded duck confit, bok choy, and halved soft-boiled eggs on top of the noodles. Garnish with sliced scallions, nori sheets, crispy duck skin, and a drizzle of chili oil if desired. Sprinkle with toasted sesame seeds and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Duck Confit Ramen
Ingredients
For the Duck Confit & Broth Base
- 4 duck confit legs, pre-cooked, skin crisped and meat shredded (reserve rendered fat)
- 2 tablespoons duck fat, from confit, or store-bought
- 1/2 yellow onion, medium, thinly sliced
- 4 cloves garlic, minced
- 1 inch fresh ginger, peeled and thinly sliced
- 6 cups chicken broth, low sodium
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake, cooking sake
- 4 dried shiitake mushrooms, rehydrated and sliced (reserve soaking liquid)
- 4 inch kombu, piece
For Assembly & Toppings
- 1 pound fresh ramen noodles
- 4 large eggs, soft-boiled (ajitsuke tamago if preferred)
- 2 heads baby bok choy, halved lengthwise
- 4 scallions, thinly sliced, green parts only
- 4 sheets nori, cut into quarters
- 1 teaspoon chili oil, as needed, for serving
- 1/2 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
If using pre-cooked duck confit, crisp the skin in a dry skillet over medium-high heat until golden and crunchy. Remove skin, then shred the duck meat from the bones. Set aside the shredded duck and crispy skin.
⏱️ 10 min - 2
In a large pot or Dutch oven, heat the duck fat over medium heat. Add the sliced yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and sliced ginger, cooking for another 1-2 minutes until fragrant.
⏱️ 10 min - 3
Pour in the chicken broth, soy sauce, mirin, sake, rehydrated shiitake mushrooms (and their soaking liquid, strained), and kombu. Bring the broth to a gentle simmer, then reduce heat to low, cover, and let it steep for at least 15 minutes to allow flavors to meld. The longer it simmers, the richer the flavor.
⏱️ 15 min - 4
While the broth simmers, prepare your toppings. Cook the baby bok choy in a separate pot of boiling water for 1-2 minutes until tender-crisp. Drain and set aside. Slice the soft-boiled eggs in half.
⏱️ 5 min - 5
Remove the kombu from the broth. Taste and adjust seasoning if needed. Bring the broth back to a rolling boil.
⏱️ 2 min - 6
In a separate large pot, cook the fresh ramen noodles according to package directions, usually 2-3 minutes. Drain well.
⏱️ 3 min - 7
To assemble, divide the cooked noodles among four large ramen bowls. Ladle the hot broth over the noodles. Arrange the shredded duck confit, bok choy, and halved soft-boiled eggs on top of the noodles. Garnish with sliced scallions, nori sheets, crispy duck skin, and a drizzle of chili oil if desired. Sprinkle with toasted sesame seeds and serve immediately.
⏱️ 5 min