- 4 duck breasts
- 26g Essential Cuisine Duck Glace
- 200ml rapeseed oil
- 6g Essential Cuisine Wild Mushroom Glace
- 20g Essential Cuisine Aromatic Stock Base
- 1 litre water
- Umami paste
- 1 sweet pepper
- 2 spring onions
- 200g sugar snaps
- 12 chicory leaves
- 100g peanuts (toasted)
- 500g rice noodles
Marinaded Duck Breast with a Japanese Style Ramen Soup
Marinaded Duck Breast with a Japanese Style Ramen Soup
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following marinaded duck breast with Japanese style Ramen soup recipe a try? Chicken or any game bird can replace the duck. Can also replace vegetables with any seasonal vegetables of choice.
Ingredients
Method
Duck marinade
Whisk 20g of Duck Glace with the rapeseed oil and set aside.
Ramen broth
Whisk together 6g Duck Glace, 6g Wild Mushroom Glace, 6g Aromatic Stock and 1 ltr warm water. bring to the boil, whisking constantly. Add the Umami paste to taste. Set aside keeping warm until needed.
Instructions
Marinade the duck breast in the duck marinade for 1-2 hours
Thinly julienne the sweet pepper and the spring onions
Cut the sugar snaps in half at an angle
Remove the duck breasts from the marinade and without drying, seal skin side down in a warm dry pan until brown and crispy
Roast in the oven for 8 mins on 180C, remove and let rest for 2-3 mins
Blanch the rice noodles for 3 mins in boiling water. Strain and twirl onto the plate
Heat the vegetables in the broth and spoon on to the plate
Sprinkle the peanuts around the plate
Carve the duck and spread around the noodles
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