4 servings
PREP TIME
10 minutes
COOKING TIME
30 minutes
TOTAL TIME
40 minutes
2 duck breasts (about 1 pound total)
kosher salt and freshly ground black pepper
1 tablespoon soy sauce
1 tablespoon honey
2 cups chicken stock
1 cup sliced shiitake mushroom caps
1 teaspoon sesame oil
1 teaspoon hoisin sauce
1 teaspoon seeded andminced bird’s-eye chile
2 shallots, sliced
1 pound ramen noodles, blanched(still firm and chewy)
fresh cilantro leaves
chopped scallions
I like this for a dinner party because much of it can be done ahead of time and it’s just a matter of plating it beautifully once the noodles are good to go. Plus, there are leftovers, aka the chef’s treat.
The duck breasts are seasoned with a perfect mix of Asian flavors: honey, hoisin, soy, and sesame. Then you place them in a bowl of lightly blanched ramen noodles. The flavors all come together in the broth, which is made richer by the rendered duck fat that you save from the pan you cooked it in.
Pat the duck breasts dry and score the skin with a sharp knife, cutting through to the fat but not the meat.
Heat a cast-iron pan over medium-high heat.
Season the duck with salt and pepper. When the pan is hot enough to sizzle a sprinkle of water, place the duck in the pan skin side down. Cook the breast for 5 minutes, until the skin is lightly browned, then lower the heat to medium-low. Continue cooking the skin side of the breast until the fat renders out and the skin is crisp and golden brown, 8 to 10 more minutes.
Turn the breast over and add the soy sauce and honey and cook for 3 to 5 minutes, until the meat is cooked through to just pink. Remove the pan from the heat and take the duck out of the pan.
Set the duck breast aside to rest. Remove 3 tablespoons of duck fat from the pan and save for another use. Reserve the pan with the remaining duck drippings
To make the ramen broth, place the chicken stock in a small saucepan over high heat. Bring to a boil, then reduce the heat to a simmer.
Put the duck pan back over medium heat. Add the mushrooms and sauté for 3 minutes in the rendered fat and duck juices. Add the simmering broth, the sesame oil, hoisin, chile, and shallots and simmer for 5 minutes, seasoning to taste. Remove from the heat and add the blanched ramen noodles.
Slice the duck breasts on a bias into diagonal pieces. Pour the noodles and broth into a large bowl and top with the crispy duck.
Garnish with cilantro and scallions.