This post may contain affiliate links. Please read my disclosure.
This duck ramen is ultra rich, flavorful and perfect for a cold winter day! Tender pieces of duck served in a bowl of rich and flavorful broth, vegetables, and thick noodles....is there anything better?
Duck Ramen is one of the many delicious flavors of ramen dishes. Crafted in the traditional Japanese style, the dish starts with a thick and flavorful broth, typically made with flavorful pork or chicken (but today we're making it with duck)!
Who else is all about ramen, all the time? I don't even care if it's 100 degrees out. I'm a true ramen girl. For more ramen recipes, scroll down to the end of this post and check out some of my favs!
Duck Ramen for me is the ultimate comfort food. When I'm feeling sad, overwhelmed or just something easy, this duck ramen makes things just a little bit better!
And ff you're a duck lover like me, you really need to try some of my other duck recipes like the Duck Pizza. Yes, duck is even good on pizza or even in this duck curry.
It's that good. You could also get a little fancy and make a sous vide whole duck, or even this sous vide duck confit.
I'm not going to tell you what to do with your meals, but one of the best things in the whole world to add to ramen is ramen eggs A must make!
Why This Recipe Works
- Duck is an incredibly rich and flavorful meat and holds up extremely well in a hearty bowl of flavor packed ramen.
- It's ultra easy to make and can come together in 30 minutes if you already have stock made!
- This is a simple recipe, but yet you can make it as fancy as you'd like with all different topping! I enjoy adding ramen eggs to mine.
- This duck ramen recipe can also be made in an Instant Pot. Two options to make one delicious dish? I'm on board.
Ingredients
For a full list of ingredients and quantities used, check out the recipe card at the end of this post.
For this recipe, you're going to need 8 cups of duck stock. You can make your own or buy it (direction for making your own in the Instant Pot are included in the recipe card).
Duck breasts are an important part of this recipe. You'll need 2 of them that have a layer of fat on one side.
Dried ramen noodles are a must for this recipe. You can use any type of ramen you have on hand.
Soy sauce, rice vinegar, brown sugar, and mirin are the other ingredients that you'll need to bring this recipe to life. It might sound like a lot of ingredients, but each one is worth adding because it makes the ramen soooooo good!
To finish, you'll need some sesame oil, scallions, and Sriracha to top off your duck ramen as desired.
Step by Step Instructions
Place the mushrooms in a bowl and pour boiling water over the top. *this helps them soften so you can slice them later.
Cook the noodles according to the package instructions and set aside.
Season the duck breast with salt.
Place skin side down on a cold heavy bottomed skillet (preferably cast iron).
Turn the heat to medium and let the fat render from the breasts.
Cook for 5-7 minutes, until fat is golden brown.
Flip over and cook 1 minute then remove from heat and let cool.
Heat the duck stock in a Dutch oven and add the soy sauce, vinegar, brown sugar and mirin. (will need to add additional salt if using unsalted duck stock).
Bring to a simmer for 10 minutes. Adjust salt to taste if needed.
Squeeze the excess liquid from the mushrooms and slice.
Add ½ of the mushroom cooking liquid to the broth and remove from heat.
Slice the duck breast with a sharp knife.
Add the broth in bowls with the cooked noodles, sliced duck breast and shiitake mushrooms.
Garnish with ramen eggs, crispy garlic, and chili oil.
Topping Ideas
- Fried garlic
- Ramen eggs
- Seaweed
- Arugula
- Soft boiled eggs
- Braised pork belly
- Menma
- Corn
- Roasted vegetables
- Shredded chicken, beef, pork
Expert Tips
- Choose a good quality broth to start with. It should be flavorful, but not overpowering; ideally using a combination of both meat and vegetables.
- If you use an unsalted broth, you may need to add additional salt to taste to this recipe.
- Pick the right noodles. The noodles should be thick enough to stand up to the texture of the duck.
- Prepare your garnishes and condiments ahead of time. If you do this before you start cooking the ramen, it does save time in the long run.
- Consider additional condiments like chili oil or sesame seeds for an irresistible bowl of ramen!
Common Questions
Yes, duck is very flavorful and delicious when added to ramen. There are many different ways to prepare duck ramen, ranging from simple broths to more complex dishes that incorporate other ingredients like vegetables or spices.
Yes, duck bones can be used to make a delicious broth for ramen. To get the most flavor from the bones, you should roast them first before simmering them in water to make the stock. You may also want to add other ingredients, like vegetables or herbs, depending on your personal preferences and the flavor profile you are trying to achieve.
Some ingredients that are commonly avoided include dairy products, acidic ingredients like tomatoes, and processed foods. It is best to avoid adding salt until the broth has finished simmering, as this can cause the liquid to become cloudy and prevent the broth from reaching its full flavor potential.
There are many different ways to customize and personalize your duck ramen broth, so be sure to experiment and find what works best for you! You can use toppings like fried garlic, ramen eggs, seaweed, corn, bamboo shoots, and cooked vegetables, pork belly, shredded meat, etc.
Storage and Reheating
You can store Duck Ramen in the refrigerator for up to 3 days. Make sure it's covered.
For best results, store the noodles and the broth separately as the noodles will start to soak up the broth and become mushier. Just add them together when ready to reheat.
Reheat duck ramen in a small pot over low heat, covered, until hot.
More Ramen Recipes
- Vegetarian Ramen
- Tan Tan Ramen
- Birria Ramen
- Shio Ramen
- Spicy Chicken Ramen
- Instant Pot Ramen (Pork Ramen)
- Spicy Korean Ramen
Did you make this recipe? Leave a comment below and let me know how it turned out!
Duck Ramen
Ingredients
- 8 cups duck stock (substitute chicken or pork)
- 2 duck breasts
- 2 teaspoons salt
- 8 ounces dried ramen noodles
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 4 ounces dried shiitake mushrooms
- Ramen eggs (optional)
- Crispy fried garlic (optional)
- Chili oil (optional)
Instructions
- Place the mushroom in a bowl and pour boiling water over the top and set aside.Â
- Cook the noodles according to the package instructions and set aside.
- Season the duck breast with the salt.Â
- Place skin side down on a cold heavy bottomed skillet (preferably cast iron).
- Cook for 5-7 minutes on medium heat, until fat is golden brown.Â
- Flip over and cook 1 minute then remove from heat and let cool.
- Heat the duck stock in a Dutch oven and add the soy sauce, vinegar, brown sugar and mirin. (you will need to add additional salt if using unsalted duck stock)
- Bring to a simmer for 10 minutes. Adjust salt to taste if needed.Â
- Squeeze the excess liquid from the mushrooms and slice.Â
- Add ½ of the mushroom cooking liquid to the broth and remove from heat.
- Slice the duck breast with a sharp knife.Â
- Add the broth in bowls with the cooked noodles, sliced duck breast and shiitake mushrooms.Â
- Garnish with ramen eggs, crispy garlic, and chili oil.
How to Make duck stock in the pressure cooker
- Place a duck carcass (1-2 pounds of bones) in the Instant pot and cover with water.Â
- Add 1 tablespoon salt and 2 teaspoons black peppercorns.Â
- Pressure cook on high for 3 hours. Release the pressure.
- Strain and use.Â
- Can also be frozen in advance and used when ready. Thaw out in the microwave or on the stovetop.Â
Expert Tips:
- Choose a good quality broth to start with. It should be flavorful, but not overpowering; ideally using a combination of both meat and vegetables.
- If you use an unsalted broth, you may need to add additional salt to taste to this recipe.
- Pick the right noodles. The noodles should be thick enough to stand up to the texture of the duck.
- Prepare your garnishes and condiments ahead of time. If you do this before you start cooking the ramen, it does save time in the long run.Â
- Consider additional condiments like chili oil or sesame seeds for an irresistible bowl of ramen!
Nutrition
henry
Sooooo yummy! We had just made duck stock from the leftover roasted duck we made and it was just delicious!
Danielle
That's great to hear - thanks!
John M (in the uk)
What is the green veg in the photo please. Does not appear in the recipe
Thank you,
Danielle
I apologize, it is chopped green onions used for garnish. They are optional but I really like to use them.