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Topic: Leftover Duck Ramen  (Read 1136 times)
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Amazon_warrior
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« on: April 19, 2017 02:26:09 PM »

I made this last night and it worked rather well. Apologies in advance for the no pics - it did briefly cross my mind but I was too busy eating it!  Picture, if you will, a large bowl piled with egg noodles, crisped duck, boiled egg and chopped coriander, all covered with a steaming broth.  That's what it looked like.

Quantities are slightly hand-wavy because I kinda made this up as I went, with whatever was in the fridge/cupboard.  But it seems like a pretty forgiving recipe.

Ingredients (serves 2)
Leftover roast duck carcass
Stock veg (carrot, celery, onion, etc.)

Marinade
2-3 tbsp Shaoxing wine
2 tbsp soy sauce
1 tbsp sesame oil
~1 tsp ground coriander
Ground white pepper (to taste)
Chilli (to taste, I used ~1/2 tsp of lazy chillis out of a jar)

Soup
~1 to 1-1/2 pt duck stock*, aka "enough for two hungry-ish people" (see below)
5-6 dried shii-take mushrooms, soaked in boiling water (save the soaking liquid to add to the soup) and sliced
1 baby leek or 2 spring onions, finely sliced (I used a leek and did long thin strips)
1" piece of ginger, peeled and finely sliced into strips
2 cloves of garlic, crushed
1-2 tbsp Shaoxing wine
5-6 tbsp soy sauce
2 tbsp sesame oil
Two whole star anise
Salt & pepper to taste
Egg noodles, enough for two people (or use your favourite noodles)

Topping
1 egg, medium boiled (yolk still slightly runny in the centre)
Handful of fresh coriander leaves, chopped
Drizzle of sesame oil (optional)

Directions
Remove all the remaining duck meat from the carcass (we ended up with probably about half a lb, four of us had already had a good meal off it on Easter Sunday). Use the carcass plus stock veg to make a duck stock.* Slice the duck meat into smallish slivers, then mix with the marinade ingredients, cover and leave to sit in the fridge for at least half an hour (adjust the quantity of marinade ingredients if necessary - the meat should be nicely coated but shouldn't be swimming in liquid). When ready to make the ramen, spread the marinated duck evenly on a baking tray and crisp in an oven at 180oC for a total of 20 mins (check and turn after 10 mins).

While the duck is marinating, prepare the soup ingredients. When ready to assemble the ramen, place all the soup items (except for the noodles) in a pan, bring to the boil, then reduce the heat and simmer gently for ~15 mins while the duck is crisping in the oven. Taste the soup during cooking and adjust seasoning as preferred. During the last ~5 mins, cook the noodles as directed by the packet.

To serve, peel the boiled egg and cut into quarters. Share the noodles between two warmed bowls, top with the crispy shredded duck, egg and fresh coriander, then pour the prepared soup over the top (remove the star anise first!) and drizzle with more sesame oil if you're like me and have a slight addiction to the stuff. Enjoy!


*Note: For two people, I didn't need all the stock made from our duck carcass. The remaining stock will probably become ramen v.2.0 or some other kind of soup in the near future.  Smiley
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lindyv321
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« Reply #1 on: April 22, 2017 07:17:11 AM »

What a great way to use your leftovers! I think this would also work well with chicken! I've never eaten duck before and I'm not sure it's readily available here....
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« Reply #2 on: April 22, 2017 07:40:58 AM »

We have a duck in the freezer and this recipe makes me want to defrost and cook it this week.  Thank you!  Lindy, most decent grocery stores carry duck in the freezer section near wherever they keep their turkeys.  I got ours at Harris Teeter. 
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lindyv321
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« Reply #3 on: April 22, 2017 07:47:29 AM »

We have a duck in the freezer and this recipe makes me want to defrost and cook it this week.  Thank you!  Lindy, most decent grocery stores carry duck in the freezer section near wherever they keep their turkeys.  I got ours at Harris Teeter. 

I bet I could also find it at an Asian grocery store....
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« Reply #4 on: April 22, 2017 07:56:27 AM »

What a great way to use your leftovers! I think this would also work well with chicken! I've never eaten duck before and I'm not sure it's readily available here....

Funny you should say that, I have some left-over chicken from a roast we had the other night and I am planning exactly that for supper tonight!  Smiley  Already made the stock last night, need to put some marinade on the meat.  Although I'm thinking it'd be better to gently stir-fry the chicken, I don't think it'd cooperate well if I shoved it in the oven, not enough fat on it.  I'll take photos this time!  Wink

We don't have duck very often, once or twice a year at the most, but we're lucky because my brother-in-law knows a local farmer through work who raises really great geese and ducks (and probably turkeys too), and she always picks us out a really good one.  It's such a treat that we never want to waste any of it.  Smiley
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« Reply #5 on: April 22, 2017 08:03:12 AM »

Wow, farm raised fresh duck sounds fabulous!
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« Reply #6 on: April 22, 2017 08:20:48 AM »

It is, we're very fortunate that Neil got to know her when he was doing his PhD in agriculture.  Smiley
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« Reply #7 on: April 22, 2017 02:19:51 PM »

The chicken version:



This time I added some thin strips of carrot to up the veg quotient and because I like it.  Smiley  The strange brown things in the dish are the shii-take mushrooms still soaking.

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lindyv321
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« Reply #8 on: April 22, 2017 08:16:05 PM »

That looks fantastic
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