Wild Duck Ramen Recipe

Ingredients

To build a robust base, roast the duck carcasses at 400°F (200°C) until they reach a deep mahogany color. Place the roasted bones in a large stockpot and cover with cold water. Add the ginger, garlic, charred leeks, and kombu. Bring the pot to a boil, then immediately reduce to a low simmer. Let the broth cook for 6 to 8 hours, periodically skimming any foam from the surface. Strain through a fine-mesh sieve and keep hot until serving.

In a small saucepan, combine the soy sauce, mirin, sake, and brown sugar. Simmer over low heat for approximately 10 minutes or until the liquid has slightly reduced and thickened. This concentrated seasoning provides the essential salt and "umami" depth to each individual bowl.

Score the skin of the duck breasts in a fine crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper. Place the breasts skin-side down in a cold cast-iron skillet, then turn the heat to medium-low. This allows the fat to render slowly, resulting in a crispy skin. Once the skin is golden and crisp (about 6–8 minutes), flip the breasts and cook for an additional 2–3 minutes for a perfect medium-rare. Rest for at least 5 minutes before slicing into thin strips.

Cook the ramen noodles in a separate pot of boiling water according to the package instructions. To serve, add 2 tablespoons of the tare to each bowl. Pour in 12–14 ounces of the hot duck broth and stir gently. Add a portion of noodles, then top with the sliced duck breast, a halved soft-boiled egg, fresh scallions, and a sheet of nori. Finish with a drizzle of chili oil for a touch of heat.