Duck in spices with soup, noodles and herbs
4 servings
70 minutes
Duck in spices with soup, noodles, and greens is a refined Japanese dish that combines the deep aroma of spices with the tenderness of duck meat. The marinated breast soaked in a mixture of seven spices, salt, and sugar acquires a rich flavor with a slight spicy note. Fried to a crispy golden crust, it becomes the true star of this dish. Ramen noodles soaked in hot vegetable broth, tender spinach, and fresh green onions create a harmonious blend of textures and aromas. This dish not only warms on cool evenings but also offers a gastronomic journey into the traditions of Japanese cuisine. Perfect for those who appreciate depth of flavors and balanced complexity in every bite.
1
Make small cuts on the skin of the chicken breasts. Mix the spices, salt, and sugar and put them in a bowl. Place the breasts on top, skin side down. Then put a plate on top and add a weight. Let it marinate in the fridge for 1 hour or overnight.
- Seven Spice Mix: 2 teaspoons
- Salt: 0.5 teaspoon
- Sugar: 0.5 teaspoon
- duck breast: 2 pieces
2
Heat the grill pan over medium heat for 1-2 minutes until smoke appears. Cook the duck skin-side down for 5 minutes, then flip and cook for another 3 minutes until done. Transfer to a plate and let rest for 5 minutes.
- duck breast: 2 pieces
3
Cook the noodles in boiling water until soft for 2-3 minutes. Divide into 2 bowls. Bring the broth to a boil, add spinach, and cook for 1 minute, then pour over the noodles. Season with salt and pepper. Thinly slice the chicken breasts and place on top. Sprinkle with green onions.
- Ramen noodles: 250 g
- Vegetable broth: 1 l
- Spinach: 35 g
- Salt: 0.5 teaspoon
- Green onions: 4 stems