Crispy Duck Ramen with Porcinis and a Spicy Shallot Oil

Crispy Duck Ramen with Porcinis and a Spicy Shallot Oil

Original Tried & True Recipe.

Another day, another bowl of noodles! But I can't complain! I am supposed to be doing a low carb diet, but it's Friday and well, I wanted ramen! The porcini broth adds a wonderfully deep and earthy flavor to the broth and the spicy shallot oil brings a bit of heat without being overwhelming. If you can't find duck stock, you can replace with chicken stock! I'm fortunate that my local grocery store, Foragers Market, makes homemade duck stock!

Serves: 2, with leftover broth
Cost: Approximately $14.27 per serving.*

GRADE

Tastiness: 5/5
Cost: $$$$
Skill Level: Intermediate
Time to Make: 1 hour 10 minutes

INGREDIENTS

2 skin-on duck breasts

1.5 ounces porcini mushrooms

8 ounces shiitake mushrooms

2 4-inch stalks of lemon grass

1 quart homemade duck stock (or chicken stock will do!)

Soy sauce, to taste (I used 4 tablespoons)

1 tablespoon mirin

2 shallots

2 cloves of garlic

2 tablespoons shichi-mi tōgarashi

1 teaspoon sesame seeds

Chili oil to taste

2 soft boiled eggs

12 ounces fresh ramen noodles, cooked according to package instructions

Salt and pepper

1/3 cup canola oil plus 2 tablespoons, divided

1 scallion

METHOD

Prep Ingredients: Lightly score the skin of the duck breasts, being careful not to cut the flesh. Season with salt and pepper and set aside and allow to come to room temperature. Add the porcini mushrooms to a medium bowl and cover with very hot water and soak for 15 minutes. Thinly slice the shallots. Lightly crush the garlic cloves. Remove the stems from the shiitake mushrooms and slice the caps. Remove the dry outer layer of the lemongrass stalks, cut in half lengthwise, and use your knife to gently crush the lemongrass just a little bit. After the poricini mushrooms have soaked, drain reserving 1 cup of the porcini liquid. Roughly chop the porcini mushrooms. Thinly slice the scallion and reserve for garnish.

In a large, heavy bottomed pot, heat 2 tablespoons of canola oil over medium high. Add the shiitake mushrooms and season lightly with salt and pepper. Cook for 7-8 minutes or until well browned. Add the porcini mushrooms and continue cooking, an additional 5 minutes or until the mushrooms are browned and beginning to stick to the bottom of the pot. Add the reserved porcini liquid and bring to a boil, using a spoon to scrape up any browned bits stuck to the bottom. Add the lemongrass, duck stock, mirin, and soy sauce and bring to a boil. Cover, reduce heat to a simmer, and cook for 30 minutes as you finish preparing the ramen. Discard the lemongrass after 30 minutes.

In a small sauce pan, heat the 1/3 cup of canola oil over medium high until very hot. Add the shallots and cook, stirring constantly, about 4-5 minutes or until they're beginning to brown all over. About 45 seconds before you plan to take them off the heat, add the garlic and stir constantly. Immediately remove from heat and transfer the shallots and garlic to a paper towel lined plate. Discard the garlic and season the crispy shallots with salt and pepper.

To the oil in the saucepan, add the shichi-mi tōgarashi, sesame seeds, and as much chili oil as you'd like. Season with salt and pepper and cook for about 2 minutes over low heat. Transfer the oil to a heat proof bowl and set aside. Wash out the saucepan and fill it with water to cook your soft-boiled eggs.

In a cold skillet, place the duck breasts, skin-side down and turn the heat to medium. Cook for about 10 minutes or until the fat has completely rendered and the skin is very crispy. Flip and cook until the duck reaches your desired temperature. I recommend 140ºF. Rest for 5-10 minutes before slicing cross-wise.

While the duck fat is rendering, bring the saucepan with water to a boil. Once boiling, gently drop two eggs into the water and boil for precisely seven minutes. After 7 minutes, remove from the water and immediately run under a cold faucet to stop the cooking process. Peel and then slice the eggs lengthwise. Season with salt, pepper, and a little shichi-mi tōgarashi if desired.

To Serve: Divide the noodles between bowls and ladle the hot broth over them. Arrange the sliced duck, soft-boiled eggs, scallions, and crispy shallots over the bowl. Drizzle with the spicy shallot oil. Enjoy!

 

 

Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!