How to make Duck Ramen 鴨そばの作り方
Duck Ramen is not as commonly found in Japan, however there are a couple of restaurants that has Duck Ramen, or Duck Soba on their menus. In my first recipe of Duck Ramen, this is made from duck chintan (Clear Soup) from half a duck, carcass and wings, matched with a shoyu tare (sauce). The duck oil from the simmered soup also makes an aromatic, clear ramen oil for the broth. I also made duck chashu using duck breast, sous vide with the sides seared for additional smokey taste and some crisp.
As a result, the Duck Ramen was really delicious with a comforting soup base, aromatic with natural sweetness from the shoyu tare. The addition of lime also adds some acidity to the soup. The duck chashu was tender and really yummy! Not to forget the handmade noodles that was chewy and matches the soup really well.
As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.
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You can also purchase some of the items used here:
RAMEN KAONASHI STORE - https://ramenkaonashi.stores.jp
Noodle Machine - https://amzn.to/3cposnX
Sous Vide Precision Cooker - https://amzn.to/2UhJIbI
Digital Cooking Thermometer - https://amzn.to/2Uud176
*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :)
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