Sort ingredients
uberjonas
QR Code
Listen
Pdf
Add all ingredients into a vacuum seal bag and marinate for a minimum of 2 hours.
Set your immersion circulator to 138.5ºF and cook your duck for 1 hour.
Carefully remove your duck from the vacuum seal pouch and reserve the liquid if making ramen.
In a large saute pan without oil, sear duck with the skin side down over medium-low heat until golden brown, about 10 minutes. Flip and sear the other side for 1-2 minutes, then rest. Reserve the duck fat from the saute pan if making ramen.
Slice and serve.
Fill your serving bowl with hot tap water to heat it up and set aside.
Bring your dashi to a low simmer and hold.
In a small saucepan over medium heat, combine duck fat with the reserved marinade and whisk. Add the same volume of liquid again in soy sauce. Remove from heat and reserve.
Cook your soba noodles according to package instructions.
While noodles are cooking, drain your ramen bowl, then add 2 teaspoons of tare and 2 cups of dashi. Taste and adjust for seasoning with more tare. The broth should be on the saltier side to offset the noodles.
Once noodles are cooked, drain into a colander and rinse with warm water. Carefully add noodles to the bowl, then top with 3-4 slices of duck, chopped green onions, and if you have it, a few strips of nori and a ramen egg.