Roast Duck Ramen

Roast Duck Ramen

With the weather becoming ever more bitingly crisp and colds going round, this roast duck ramen is the perfect feel good dish to have in the evenings. It’s quick, flavour packed and a great way to use left overs from the Sunday roast as you can do this with any stock and left over meat. You can make the stock well in advance and just freeze it, and any left over meat, to then defrost whenever you want make the roast duck ramen, personally I like to use it as a quick meal when back late after drinks with friends.

To make your stock take the leftover roast duck carcass (or the carcass or bones of what ever left overs you have) put it in a large saucepan or hob proof pot and cover in water. Add an onion, parsley, thyme, bay leaf, four peppercorns and a carrot. Bring to the boil, then reduce the heat to bring it to a simmer and leave for 2 hours with the lid on. After the 2 hours, strain the stock into another pot or bowl and then portion up and freeze if not using straight away. Be sure to pick the remaining meat off the carcass and put it to one side, or freeze, to use in the ramen.

Ingredients (for 2) –

800ml Duck Stock (if you don’t have enough duck stock you can add other stock, veal works well)
Handful of left over roast duck
1 Bok Choy – leaves spectated
3 Garlic Cloves – crushed
1 Lemongrass Stick – beaten with the back of the knife
Tablespoon Soy Sauce
Nub of Ginger – peeled and thinly sliced
200g Shiitake Mushroom – sliced
Handful of Coriander – chopped
Handful of sliced Spring Onions
1.5 Limes
2 x 75g of dried Egg Noodles

Method –

Put the stock, garlic, lemon grass and ginger in a saucepan and bring the boil. As it starts to boil add the soy sauce and juice of half a lime.

When the stock is boiling, reduce the heat and add the noodles, bok choy and shiitake, and simmer for 3-4minutes stirring occasionally.

Take off the heat and serve, by first putting the noodles in a bowl, top with the bok choy and shiitake and the label on the fragrant duck broth. Top this with the duck meat, coriander and the spring onion. Squeeze over more lime juice and a dash of soy sauce and enjoy.

(If you have left over broth you could freeze it and use for the roast duck ramen the next time)