Citrus Duck Ramen

Love this take on ramen. Despite the richness from the duck, there is a real freshness to the dish. I actually adapted this recipe from here https://www.goodtoknow.co.uk/recipes/duck-ramen

What you need.

(2 Portions) 4 tablespoons light soy sauce

2 duck breasts

1 tablespoon runny honey

1 tablespoon toasted sesame seeds

200g ramen noodles

tbsp root ginger, grated 1 onion, chopped 3 garlic cloves whole, slightly crushed 2 red chillis 2 spring onions 700ml hot chicken stock Handful of green beans, trimmed

Handful Tender-stem broccoli

3 tablespoons of yuzu 1 orange, peeled and sliced

Let's go..

1. Score duck fat a few times. Put the soy sauce into a shallow dish, then add the duck breasts, fat-side up. Pat the fat dry with kitchen paper. Leave to marinate for 30 mins.

2. Place duck fat side down onto the cold pan. Turn heat on to lowest setting and leave duck fat to tender and skin to crisp. Around 7 minutes, however, keep an eye and go for longer or shorter as you want.

3. Meanwhile, in a pot add a touch of oil and place the ginger, onion, garlic and 1 chilli halved and fry gently for a minute to begin to release flavour. Add the leftover soy sauce and stock and bring to the boil. Leave simmering for 5-6 minutes to combine the flavours.

4. Place the duck skin side up on a baking tray and glaze with honey then sprinkle toasted sesame seeds. Place in oven at 190 for 6 minutes for pink.

5. Drain the stock through a sieve or colander, discard the veg. Put the green beans and tender-stem back in the pot and simmer for 5 minutes or so until they soften but are al dente.

6. Remove duck and let rest for at least 5 minutes.

7. Cook noodles as packet instructs.

8. Add Yuzu to stock and let warm for a few minutes then turn off the heat.

9. Slice the duck. Divide the noodles, stock and vegetables between the bowls. Top with the sliced duck, sliced spring onion, sliced chilli and oranges.

Don't forget to tag @fiftyplatesofgrey in your pictures if you make this at home!