- 4 duck breasts
- 26g Essential Cuisine Duck Glace
- 200ml rapeseed oil
- 6g Essential Cuisine Wild Mushroom Glace
- 20g Essential Cuisine Aromatic Stock Base
- 1 litre water
- Umami paste
- 1 sweet pepper
- 2 spring onions
- 200g sugar snaps
- 12 chicory leaves
- 100g peanuts (toasted)
- 500g rice noodles
Marinaded Duck Breast with a Japanese Style Ramen Soup
Marinaded Duck Breast with a Japanese Style Ramen Soup
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following marinaded duck breast with Japanese style Ramen soup recipe a try? Chicken or any game bird can replace the duck. Can also replace vegetables with any seasonal vegetables of choice.
Ingredients
Method
Duck marinade
Whisk 20g of Duck Glace with the rapeseed oil and set aside.
Ramen broth
Whisk together 6g Duck Glace, 6g Wild Mushroom Glace, 6g Aromatic Stock and 1 ltr warm water. bring to the boil, whisking constantly. Add the Umami paste to taste. Set aside keeping warm until needed.
Instructions
Marinade the duck breast in the duck marinade for 1-2 hours
Thinly julienne the sweet pepper and the spring onions
Cut the sugar snaps in half at an angle
Remove the duck breasts from the marinade and without drying, seal skin side down in a warm dry pan until brown and crispy
Roast in the oven for 8 mins on 180C, remove and let rest for 2-3 mins
Blanch the rice noodles for 3 mins in boiling water. Strain and twirl onto the plate
Heat the vegetables in the broth and spoon on to the plate
Sprinkle the peanuts around the plate
Carve the duck and spread around the noodles
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
