Name: Roast duck ramen with pak choi
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: Serves 6
Cuisine: Chinese
Ingredients: 2 lemon grass stalks, chopped; 4 spring onions/scallions, sliced; 2 shallots, finely sliced; 5 ml/1 tsp sunflower oil; 10 ml/2 tsp sugar; 4 cm/1½ in piece of fresh root ginger, peeled and sliced; 225 g/8 oz roast duck, finely sliced; salt, to taste; 30 ml/2 tbsp fish sauce (nuoc mam); 600 g/1 lb 6 oz fresh ramen noodles; 2.5 litres/4½ pints/10¼ cups water; 15 ml/1 tbsp soy sauce; 1 chicken or duck carcass; 2 carrots, peeled and quartered; 2 onions, peeled and quartered; 4 cm/1½ in fresh root ginger, peeled and cut into chunks; 175 g/6 oz pak choi/bok choy; 6 black peppercorns; 1–2 red and/or green chillies, finely sliced; 5 ml/1 tsp five-spice powder

Preparation info

Serves
6

Difficulty
Medium
Ready in
3 hr 30

Appears in

Ramen

By Heather Whinney

Published 2018

About

This Chinese-inspired duck and noodle broth makes a delicious meal for colder days. It can be made with leftover roasted duck meat and ready-prepared stock, or by roasting a duck, saving the meat for the soup, and then using the carcass to make the stock.

Ingredients

For the base

1 chicken or duck carcass
2 carrots, peeled and quartered
2 on

Method

To make the base stock, put the carcass into a deep pan. Add the carrots, onions, ginger, lemon grass, water and the tare ingredients. Bring to the boil and boil for a few minutes, skim off any foam, then reduce the heat and simmer gently with the lid on for 2–3 hours. Remove the lid and continue to simmer for a further 30 minutes to reduce the stock.
Skim off