Crispy Moulard Duck Breast Ramen
1 DUCKCHAR Moulard Duck Breast
Freshly ground pepper
Soft boil egg
2 large eggs
6 medium-size cloves of garlic, peeled and thinly sliced
¼ cup olive oil or vegetable oil
2 instant ramen packets
2 tablespoons soy sauce (divided)
a few dashes of Frank’s RedHot hot-sauce
a few dashes of fish sauce (optional)
2 green onions, thinly sliced
Furikake seasoning or sesame seeds
Step 1 - Score skin. Just be sure not to cut into the meat. Season both sides with salt and pepper. Preheat oven to 400° F.
Step 2 - Cook DUCKCHAR Moulard Duck Breast to desired doneness. Before placing duck in oven, cook skin side down in oven-safe pan at medium-high heat. Continuously drain off rendered fat while DUCKCHAR cooks.
Medium rare*: about 8 min.
Well Done: about 10 min.
Step 3 - Flip DUCKCHAR Moulard Duck Breast (to skin side up), sear it briefly, and place pan in preheated oven.
Medium rare*: about 6 min or until internal temperature reaches 135° F.
Well Done: about 10 min or until internal temperature reaches 165° F.
Cover DUCKCHAR Moulard Duck Breast loosely with foil and let sit for 5 minutes. Cut and serve.
SOFT BOILED EGG:
Step 1 - Bring a medium saucepan of water to a boil. Slowly lower eggs into water using a slotted spoon. Cook 6 minutes maintaining a gentle boil.
Step 2 - Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are cool. Remove the shells, slice egg in half lengthwise, and set aside.
CRISPY GARLIC SLICES:
Step 1 - Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, about 3 minutes, until the garlic is golden brown.
Step 2 - Spread the garlic slices on paper towels to dry.
Cook according packaging’s directions
Step 1 - Transfer ramen to bowls and add soy sauce, hot sauce, fish sauce and mix. Top with DUCKCHAR Duck Slices, egg, crispy garlic slices, green onions, and furikake or sesame seeds.