If you're a lover of bold flavors and savory soups, then you'll want to try making barbecue duck and ramen soup. This delectable dish combines the sweet and smoky taste of barbecue duck with the savory and umami-rich flavor of ramen broth. It's a perfect meal for a cold winter day or a cozy night in. The preparation for this dish is quite simple, but it does require some time to allow the duck to marinate and cook properly. However, the end result is definitely worth the wait. So, gather your ingredients and get ready to create a flavorful and satisfying soup that will tantalize your taste buds.
Let's cook with our recipes!
CRISPY DUCK RAMEN IN TONKOTSU BROTH
Steps:
- Heat the vegetable oil in a saute pan over high heat and add the Duck Confit. Let the duck cook, undisturbed, until crispy on one side, then flip with a spatula and crisp on the reverse side, about 6 minutes total. Remove the pan from the heat and set aside.
- Heat the sesame oil in a saucepan over medium heat and add the shiitakes and takana. Cook, stirring occasionally, until the mushrooms have softened, 4 to 5 minutes. Add the Tonkotsu Broth and bring to a simmer.
- Meanwhile, bring some water to a rolling boil in a stockpot and add the ramen. Cook for 60 seconds, then drain and add directly to the simmering broth. Cook the broth and ramen for an additional minute, stirring. (I like to use chopsticks here -- they're a great tool, and why not keep it authentic!) Transfer the ramen and broth to a bowl and top with the crispy duck and soft-boiled egg. Garnish with the bok choy, green onions and sesame seeds. Slurp and enjoy!
- Preheat the oven to 350 degrees F. Sprinkle the duck quarters with the salt and add them to a 4-inch-deep roasting pan. Add the garlic, bay leaves, peppercorns and thyme. Add the blended oil and duck fat to the pan so that the duck quarters are submerged in oil.
- Cover the pan and roast until the meat is falling off the bone, about 3 hours. Remove from the oven; let cool for 15 minutes before straining the duck. Pick the duck meat, discarding the skin, bones, garlic, peppercorns, thyme and bay leaves, and being careful not to leave any bones.
- Set aside until ready to use; refrigerate if using later.
- Fill a stockpot two-thirds full with water; add the pork trotters and chicken bones. Boil the bones until red blood ceases to come out of them, about 20 minutes. Strain the bones and clean the pot. Thoroughly rinse the bones, removing any residual blood.
- Add the rinsed bones to the stockpot and fill with water to cover. Bring to a boil, skimming off any residual foam that rises to the top. Add the scallion ends, garlic, mushroom stems, ginger and salt. Cover and simmer until the broth is flavorful, 3 to 4 hours, checking the water level occasionally and adding water as necessary to make sure the bones remain covered.
- About 30 minutes before the broth is finished cooking, add the ground pork fat and continue to simmer.
- Strain the broth into a large stockpot and skim off any excess fat. Set aside until ready to use.
RAMEN CHICKEN NOODLE SOUP
This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
- Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 7.4 g, Cholesterol 30.7 mg, Fat 4 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 1 g, Sodium 1057.2 mg, Sugar 2.6 g
BBQ DUCK AND RAMEN SOUP
Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food.
Provided by KitchenManiac
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine stock and water into saucepan and heat till liquid is simmering.
- Add, galangal, chillies and lime juice to saucepan.
- Bruise lemon grass and coriander (to release flavour), and add to saucepan.
- Simmer liquid for 20 minutes.
- Strain liquid, and return to saucepan.
- Heat liquid with duck and shallots.
- Boil Ramen noodles in separate saucepan for 3-5 minutes or till tender.
- Drain noodles.
- Add noodles and bak choy (optional the bak choy) to soup stock and simmer for 5 minutes.
- Ladle soup to serving bowls, garnishing with bean sprouts, chilli strips and coriander.
- Add salt and pepper to taste (I don't think it's needed).
- Enjoy hot.
CHINESE BARBECUED DUCK SOUP
Make and share this Chinese Barbecued Duck Soup recipe from Food.com.
Provided by JustJanS
Categories Clear Soup
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove all the meat from the duck carcass reserving the bones. I remove as much fat as I can, and most of the skin, however the skin is really tasty so I like a bit of it in there. Shred the meat and refrigerate.
- Pour the stock into a saucepan, then add the bones, garlic, ginger, coriander sprigs, lime rind and chillies. Bring to the boil, then reduce the heat and simmer for an hour.
- Strain and return stock to the saucepan.
- Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes.
- Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained).
- Divide noodles between 4 bowls, top with bean shoots.
- Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander.
Nutrition Facts : Calories 1224, Fat 66.4, SaturatedFat 22, Cholesterol 128.1, Sodium 707.9, Carbohydrate 121, Fiber 3.7, Sugar 7.7, Protein 31.8
Tips:
- Choose the right duck: Pekin duck is the most popular choice for BBQ duck, but you can also use Muscovy or Mallard duck. Make sure the duck is fresh and has a good layer of fat.
- Prepare the duck properly: Remove the giblets and excess fat from the duck. Rinse the duck inside and out and pat it dry.
- Marinate the duck: Marinating the duck helps to tenderize it and add flavor. There are many different recipes for BBQ duck marinade, but most of them include soy sauce, rice wine, honey, and spices.
- Roast the duck: Roast the duck in a preheated oven until the skin is crispy and the meat is cooked through. The cooking time will vary depending on the size of the duck.
- Make the ramen soup: While the duck is roasting, you can make the ramen soup. There are many different recipes for ramen soup, but most of them include chicken or pork broth, noodles, vegetables, and a soft-boiled egg.
- Assemble the dish: To assemble the dish, place the roasted duck on top of the ramen soup. You can also add additional toppings such as sliced green onions, sesame seeds, or chili oil.
Conclusion:
BBQ duck and ramen soup is a delicious and easy-to-make dish that is perfect for a special occasion or a casual meal. The combination of the crispy duck skin, tender meat, and flavorful soup is sure to please everyone. So next time you're looking for a new recipe to try, give BBQ duck and ramen soup a try!
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