Ramen noodles with duck breast
3 servings
20 minutes
Duck breast ramen noodles are an exquisite dish that combines traditional Chinese flavors and rich textures. The origins of this recipe date back centuries when aromatic broths and spice-rich meat dishes became the foundation of Chinese cuisine. Tender duck, marinated in a spicy mixture, acquires a delicious crust after frying while remaining juicy and rich inside. The delightful duck broth fills the noodles and cabbage with a delicate aroma, creating a harmony of taste. The spiciness of chili and freshness of green onions add zest and freshness to the dish. This is not just food; it's a true gastronomic journey, perfect for a cozy dinner or special guest reception.
1
Grind black pepper, ground chili, poppy seeds, and zest in a mortar. Coat the chicken breast in the mixture and let it marinate for two hours.
- Ground black pepper: pinch
- Chili powder: pinch
- Orange zest: pinch
- Poppy seeds: pinch
- Duck breast: 1 piece
2
Slightly fry the marinated chicken breast in vegetable oil, leaving the inside slightly raw. After frying for five minutes on each side, remove from heat, cover, and let it rest for ten minutes.
- Vegetable oil: 1 tablespoon
- Duck breast: 1 piece
3
Cut the lower part of the Chinese cabbage leaves by five centimeters. Bring the broth to a boil, salt it, remove from heat, and immerse the cabbage for five minutes.
- Napa cabbage: 20 g
- Duck stock: 250 ml
4
Boil one bundle of ramen noodles in salted water.
- Ramen noodles: 150 g
5
Place cabbage, noodles, and thinly sliced duck in a deep bowl. Pour broth over it, sprinkle with finely chopped green onions and a couple of thin chili rings.
- Napa cabbage: 20 g
- Ramen noodles: 150 g
- Duck breast: 1 piece
- Duck stock: 250 ml
- Spring onion: 3 pieces
- Chili pepper: 0.1 piece
