Shichimi Spiced Duck Ramen |
Ingredients2 x 150g Boneless duck breasts (Skin On) 2 teaspoons Shichimi 1/2 teaspoon Salt 1/2 teaspoon Sugar 2 x 90g Hakubaku Ramen Noodles 1 litre Vegetable stock 2 handfuls Roughly chopped pak choi 4 Spring onions, trimmed and finely sliced few sprig Roughly chopped coriander | Method
Prepare the duck by lightly scoring the skin. Mix the shichimi, salt and sugar together in a shallow dish and lay duck breasts in the marinade, skin-side down. Put a plate on top and weigh it down with something heavy. Place the weighted duck in the fridge and marinate for 1 hour or if possible overnight.
To cook the duck, preheat a griddle or frying pan over a medium heat for 1-2 minutes until hot and almost smoking. Cook the duck, skin-side down, for 5 minutes, then turn over and cook on the other side for 3 minutes or until cooked. Set aside to rest for 5 minutes.
To serve, cook the noodles as per instructions. Drain and divide between 2 bowls. Bring the vegetable stock to the boil, add the pak choi and cook for 1 minutes, then ladle over the noodles. Check the seasoning. Thinly slice the duck at a slight angle and place on top along with the spring onions. |
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