Crispy Duck Ramen with Pak Choi
Ingredients
- 4 duck legs
- 320 g ramen noodles
- 1500 ml chicken stock
- 2 tbsp red miso paste
- 3 pak choi
- 3 tbsp soy sauce
- 2 star anise
- 4 garlic cloves
- 4 spring onions
Nutrition (per serving)
- Calories
- 843 kcal
- Protein
- 49.4 g
- Carbohydrate
- 62.8 g
- of which sugars
- 4 g
- Fat
- 42.5 g
- of which saturates
- 13.5 g
- Fibre
- 4.4 g
- Salt
- 6.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the duck legs with salt and place skin-side down in a cold oven-proof frying pan. Cook over medium heat for 15 minutes until the skin is very crispy and most of the fat has rendered.
- 2
Transfer the duck legs to a 200°C oven for 20 minutes until cooked through. Remove and shred the meat, keeping the crispy skin.
- 3
In a saucepan, bring the chicken stock to a simmer with the crushed garlic, star anise, miso paste, and soy sauce. Simmer for 10 minutes, then remove the star anise.
- 4
Cook the ramen noodles according to packet instructions. Halve the pak choi and blanch in the broth for 2 minutes.
- 5
Divide the noodles among deep bowls. Ladle over the broth and pak choi, then pile the shredded duck on top. Garnish with sliced spring onions and shards of crispy skin.
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