Crispy Duck Ramen in Tonkotsu Broth2019-06-24
- Yield : 1 serving
- Cook Time : 5m
- Ready In : 15m
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- 1 ounce blended vegetable oil
- 3 ounces shredded Duck Confit, recipe follows
- 1 ounce sesame oil
- 2 ounces shiitake mushrooms, chopped
- 2 ounces takana (pickled mustard greens), chopped
- 16 ounces Tonkotsu Broth, recipe follows
- 4 ounces fresh ramen noodles
- 1/2 soft-boiled egg
- 1 ounce bok choy, chopped
- 1 ounce chopped green onions
- 1/2 ounce sesame seeds
- 2 duck hind quarters
- 2 teaspoons kosher salt
- 4 cloves garlic, crushed
- 3 bay leaves
- 1 ounce black peppercorns
- 1 ounce fresh thyme sprigs
- 20 ounces blended vegetable oil
- 10 ounces rendered duck fat
- 2 pork trotters
- 1 pound chicken bones
- 8 scallion ends
- 4 cloves garlic, peeled
- 2 ounces mushroom stems
- 1 ounce fresh ginger, sliced
- 2 teaspoons salt
- 2 ounces ground pork fat
Heat the vegetable oil in a saute pan over high heat and add the Duck Confit. Let the duck cook, undisturbed, until crispy on one side, then flip with a spatula and crisp on the reverse side, about 6 minutes total. Remove the pan from the heat and set aside.
Heat the sesame oil in a saucepan over medium heat and add the shiitakes and takana. Cook, stirring occasionally, until the mushrooms have softened, 4 to 5 minutes. Add the Tonkotsu Broth and bring to a simmer.
Meanwhile, bring some water to a rolling boil in a stockpot and add the ramen. Cook for 60 seconds, then drain and add directly to the simmering broth. Cook the broth and ramen for an additional minute, stirring. (I like to use chopsticks here -- they're a great tool, and why not keep it authentic!) Transfer the ramen and broth to a bowl and top with the crispy duck and soft-boiled egg. Garnish with the bok choy, green onions and sesame seeds. Slurp and enjoy!
Preheat the oven to 350 degrees F. Sprinkle the duck quarters with the salt and add them to a 4-inch-deep roasting pan. Add the garlic, bay leaves, peppercorns and thyme. Add the blended oil and duck fat to the pan so that the duck quarters are submerged in oil.
Cover the pan and roast until the meat is falling off the bone, about 3 hours. Remove from the oven; let cool for 15 minutes before straining the duck. Pick the duck meat, discarding the skin, bones, garlic, peppercorns, thyme and bay leaves, and being careful not to leave any bones.
Set aside until ready to use; refrigerate if using later.
Fill a stockpot two-thirds full with water; add the pork trotters and chicken bones. Boil the bones until red blood ceases to come out of them, about 20 minutes. Strain the bones and clean the pot. Thoroughly rinse the bones, removing any residual blood.
Add the rinsed bones to the stockpot and fill with water to cover. Bring to a boil, skimming off any residual foam that rises to the top. Add the scallion ends, garlic, mushroom stems, ginger and salt. Cover and simmer until the broth is flavorful, 3 to 4 hours, checking the water level occasionally and adding water as necessary to make sure the bones remain covered.
About 30 minutes before the broth is finished cooking, add the ground pork fat and continue to simmer.
Strain the broth into a large stockpot and skim off any excess fat. Set aside until ready to use.