There’s something incredibly soothing about this dish—a bowl that blends deep, soulful flavors with clean, vibrant textures. At the heart of it is the duck: beautifully seared, with golden, crisp skin and juicy, blushing-pink meat, sliced and fanned gently over a nest of tender ramen noodles. The broth is layered and aromatic, infused with the natural umami of shiitake mushrooms, the freshness of spring onions, and a hint of ginger and garlic that warms you from the inside out.
Every element in this bowl has its place. The noodles soak up the broth just enough to carry its flavor without losing their bite. The greens bring brightness and crunch, while the herbs—just scattered on top—add that final whisper of freshness. It’s a dish that feels nourishing and luxurious at the same time.
I like to think of this as my version of comfort food reimagined. It’s the kind of thing I’d cook when I need to slow down, pour a quiet drink, and enjoy the rhythm of the kitchen again. A reminder that even in simplicity, there’s beauty, especially when you pour heart into every detail.
🥢 Ingredients (Serves 2)
For the Duck:
- 2 duck breasts, skin on (approx. 180g each)
- Salt and black pepper, to taste
For the Broth:
- 1 tbsp sesame oil
- 2 garlic cloves, finely chopped
- 1 thumb-sized piece of ginger, sliced
- 1 spring onion (white part), chopped
- 1 litre chicken or vegetable stock
- 2 tbsp light soy sauce
- 1 tbsp mirin (or a touch of honey)
- 4–5 shiitake mushrooms, sliced
- 1 baby bok choy or a handful of spinach
- Salt, to taste
For Assembly:
- 2 nests of ramen noodles (fresh or dried)
- 2 spring onions (green part), finely sliced
- Fresh microgreens or herbs (coriander, Thai basil, or pea shoots)
- Optional: a few drops of chili oil for heat
Instructions
- Prepare the Duck:
- Score the skin of the duck breasts in a criss-cross pattern—season with salt and pepper.
- Place skin-side down in a cold, dry pan. Turn the heat to medium and let the fat slowly render out.
- Cook for about 6–7 minutes until the skin is golden and crisp. Flip and cook for another 3–4 minutes for medium-rare.
- Let rest for 5 minutes, then slice thinly.
- Make the Broth:
- In a saucepan, heat sesame oil. Add garlic, ginger, and chopped spring onion. Sauté for 1–2 minutes.
- Add the shiitake mushrooms, then pour in the stock, soy sauce, and mirin. Simmer for 10–15 minutes to infuse.
- Add bok choy or spinach in the final 2 minutes. Adjust seasoning if needed.
- Cook the Noodles:
- Boil noodles according to package instructions. Drain and rinse briefly.
- Assemble the Bowl:
- Place noodles in bowls. Pour over hot broth and vegetables.
- Top with sliced duck breast, spring onions, and fresh herbs. Finish with chili oil if desired.
| Nutrient | Approx. Amount |
|---|---|
| Calories | 670 kcal |
| Protein | 41 g |
| Carbohydrates | 45 g |
| └ Sugars | 4 g |
| Fat | 35 g |
| └ Saturated Fat | 11 g |
| Fiber | 4 g |
| Sodium | 1,750 mg |
💬 Florin’s Tip
Let the duck rest—seriously. It’s tempting to slice into it straight away, but that resting time is where the magic happens. The juices settle, and you’re left with tender, perfectly pink slices every time.
https://found.us/products/67f78ae6f624d2bcfd1da774?code=foodbyflorin 