Chili Oil Duck Ramen Noodle Kit

Makes a generous serving for 2, including house made noodles, tare (seasoning sauce), duck broth, two marinated soft boiled eggs, one par-cooked duck breast, miso-pickled turnips, sliced scallions, and chili oil. Sear your duck breast, boil your noodles, heat your broth and assemble!

INSTRUCTIONS BELOW

To Serve-

Bring a large pot of water to a boil.

In a saute pan heat 1 or 2 tablespoons of oil over med low heat. Season the duck breast with salt and place it skin side down in the pan. Continue to cook for 8-12 minutes without flipping, adjusting the heat to maintain a low steady sizzle.

Meanwhile in a separate sauce pot, heat the broth to a bare simmer. Place your veggies and soft boiled eggs in the broth to warm them. When your duck skin is crispy and goldem, flip the breast over and cook for 1 minute on the other side. Remove to a cutting board.

Now divide the tare, scallions and chili oil in two large soup bowls.

Drop the noodles into the boiling water and cook for about 2 minutes –or until they are done to your liking. Scoop out the noodles and drain them well.

Divide the hot broth between the two bowls.

Divide the noodles, veggies, and eggs between the bowls.

Finally slice the duck beast thinly and arrange on top. Eat it while it’s hot, so the noodles maintain their chewy integrity.