Roasted a duck for Christmas dinner and I used some leftovers to make a quick bowl for lunch. Nothing traditional by any means, but it was delicious. Used some of the duck stock I made for gravy as the broth, bacon fat for my lard oil, and a generous helping of Ramen_Lord’s tonkotsu shio tare I had kicking around in the fridge. Store bough noodles. Thinly sliced a duck breast and tossed it in a little bit of soy sauce and mirin and then I hit them with a blowtorch to reheat and crisp up. Did a touch of peanut chili crisp and some pickled ginger as my garnish. Didn’t have any scallions, otherwise I would have added some of that as well. It was delicious and it definitely got me wanting to do a full on duck based batch of ramen though.
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Roasted a duck for Christmas dinner and I used some leftovers to make a quick bowl for lunch. Nothing traditional by any means, but it was delicious. Used some of the duck stock I made for gravy as the broth, bacon fat for my lard oil, and a generous helping of Ramen_Lord’s tonkotsu shio tare I had kicking around in the fridge. Store bough noodles. Thinly sliced a duck breast and tossed it in a little bit of soy sauce and mirin and then I hit them with a blowtorch to reheat and crisp up. Did a touch of peanut chili crisp and some pickled ginger as my garnish. Didn’t have any scallions, otherwise I would have added some of that as well. It was delicious and it definitely got me wanting to do a full on duck based batch of ramen though.
Is that… spaghetti?
Looks great!
Why is the duck skin charcoal?