Crispy Moulard Duck Breast Ramen
Serves 2 ppl. Prep time: 25 min. Cook time: 20 min
TIP: we love DUCKCHAR Moulard Duck Breast cooked medium rare*
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.
*DUCKCHAR Moulard Duck Breast is raw meat. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. USDA recommends cooking duck to a safe minimum internal temperature of 165° F.