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 clove garlic cloves
• 4 spring onions

Method

1. 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. 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. 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. 4

   Cook the ramen noodles according to packet instructions. Halve the pak choi and blanch in the broth for 2 minutes.

5. 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.