Honey glazed duck miso ramen

Invite the flavours of Japan into your home with this easy recipe for miso ramen! A delicious, crispy honey glazed duck in a fragrant broth. You can prepare the broth up front or let it simmer in a slow cooker to intensify the taste, but even when prepared on the spot it’s still full of flavour!


INGREDIENTS

FOR THE HONEY GLAZED DUCK

  • 2 Duck breast fillets
  • 3 Tbsp. Soy
  • 3 Tbsp. Honey
  • 1 Tbsp. Hoisin sauce
  • 1 Tbsp. Rice wine vinegar
  • ½ Tsp. Five spice
  • Salt
  • Pepper

FOR THE BROTH

  • 1 Red onion, peeled, cut into rough chunks and roasted in the oven on 180c for 10 minutes or until golden
  • 3 Garlic cloves, peeled and finely sliced
  • 1 ½ Inch of ginger, thinly sliced
  • 1 Ltr. Chicken stock
  • 3 Tbsp. Miso paste
  • 2 Strips dried Wakame
  • 1 Star anise
  • A small handful of dried shiitake mushrooms
  • A couple of handfuls of mixed mushrooms (shiitake, oyster, chestnut etc), sliced
  • A few stems of tender stem broccoli, washed
  • 2 Eggs, boiled for 6-7 minutes until medium soft/hard
  • Noodles of choice (Ramen, whole wheat etc)
  • Coriander, roughly chopped
  • Sesame seeds, lightly toasted
  • A little soy sauce to taste
  • A few drops of sesame oil
  • Salt
  • Pepper

DIRECTIONS

  1. Combine the honey glaze ingredients, lightly score the duck skin and rub in the marinade on all sides
  2. In a pan, bring stock, ginger, dried wakame, the onion, garlic, miso paste, dried mushrooms and star anise to a boil and let simmer for 15 minutes with the lid on
  3. Take out the wakame and put aside (you can add this to your dish later and eat it if you like but you don’t want to cook it to long as the strong flavour will overpower the broth)
  4. Meanwhile, get a griddle pan out, glaze it with coconut oil (or any other oil that is resistant to high heat) and when the pan is screaming hot, sear the duck on the skin
  5. Cook the Duck for 5 minutes on each side, put it aside to rest for another 5 minutes and slice the duck as you like it
  6. Add the mushrooms and simmer for another 10 minutes
  7. Season with salt and pepper and add a little soy sauce to taste
  8. Meanwhile, prepare the noodles, stir fry the broccoli stems, boil the eggs and put aside
  9. Assemble your dish in a bowl and top with a few drops of sesame oil, the duck and coriander

 

 

Leave a reply