Wanted to make this for a long time. Very labor intensive but worth it. Timing for cooking the duck, noodles, heating broth and plating was difficult with such a small window. Noodles came out a little overcooked but still delicious. Made a duck stock from a duck carcass and clarified it with egg whites.
by KT_Bites
9 Comments
Duck ramen should really be more popular. The few times I’ve made it it’s been one of the best things I’ve made, and I’m no expert.
From a timing front, I like to sear the duck on all sides and then sous vide it. I think it comes out way more tender than doing the reverse or without a sous vide. You can also marinade it in chashu seasoning during the sous vide.
This looks great. I’m still struggling to fold the noodles like that.
Nicely done 🙂
It does take a bit of love to make duck shoyu or duck/chicken shoyu, but the end result is absolutely worth it!
My God the presentation is flawless
Sooooo scrumptious. Noods look pretty organised. 麺線が美しい。
This looks amazing, love the charred scallions as well. Broth is looking clear and delicious
Now that’s proper ramen with a healthy amount of broth! Love me some Kamo nanban
Looks sooo nice. Great job!
I love Duck Ramen! It’s so good!
This looks awesome!! I’ve been making some smoked duck udon lately and the rich duck just holds up so nicely in a brothy soup.