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Started By
Message
Duck confit ramen
Posted on 1/16/14 at 1:42 am
Posted on 1/16/14 at 1:42 am
I began with about a tablespoon of miso paste and dissolved that with some hot water, chopped some green onions and cilantro.
Next, I'm adding bone in duck confit, previously cooked sous vide (with rosemary, sage and thyme) for 14 hours at 175 degrees, with some soft boiled eggs cooked at 148 for an hour, set over ramen noodles, splashes of soy sauce.
The added touches include doctoring it up with the green onion, cilantro and shichimi, which is a Japanese seven spice blend. I've broken open an egg to show its grandeur.
Next, I'm adding bone in duck confit, previously cooked sous vide (with rosemary, sage and thyme) for 14 hours at 175 degrees, with some soft boiled eggs cooked at 148 for an hour, set over ramen noodles, splashes of soy sauce.
The added touches include doctoring it up with the green onion, cilantro and shichimi, which is a Japanese seven spice blend. I've broken open an egg to show its grandeur.
11
Posted on 1/16/14 at 2:39 am to Degas
Looks good, would eat
Also makes me think I've been doing ramen wrong. I just use those little flavor packets
Also makes me think I've been doing ramen wrong. I just use those little flavor packets
Posted on 1/16/14 at 6:06 am to Degas
IWEI
Posted on 1/16/14 at 6:44 am to Degas
Very nice
Posted on 1/16/14 at 7:39 am to TigerWise
(no message)
This post was edited on 1/16/14 at 8:13 am
Posted on 1/16/14 at 7:39 am to TigerWise
Leave out the Cilantro and i would eat it.
Posted on 1/16/14 at 7:41 am to lsumailman61
More for me then.
The cilantro stays.
The cilantro stays.
Posted on 1/16/14 at 9:26 am to Degas
Tell me about the noodles---did you use the standard dried stuff or what?
Posted on 1/16/14 at 12:59 pm to hungryone
Yup. I used standard dried ramen noodles, throwing away that msg flavor packet of course...the same ramen noodles that college kids live on.
Posted on 1/16/14 at 1:29 pm to Degas
Good idea for a spinoff. Someone go make one:
What can we make with ramen noodles?
What can we make with ramen noodles?
Posted on 1/16/14 at 2:31 pm to Chair
I had the pork ramen at momofuku in NYC last month and man was it good, drank all the broth out of the bowl when I was finished.
Been wanting to try and make my own, seems simple enough, obviously a good stock is key
Been wanting to try and make my own, seems simple enough, obviously a good stock is key
Posted on 1/16/14 at 2:34 pm to LSU-MNCBABY
Ramen noodles for the next chopped challenge!
Posted on 1/16/14 at 4:30 pm to Degas
Looks good. Don't know if I'd use my ducks on that though
Posted on 1/16/14 at 4:32 pm to Degas
That's a beautiful bowl of food.
Posted on 1/16/14 at 5:03 pm to Degas
Pretty and full of things I like
Posted on 1/16/14 at 5:57 pm to DeepSouthSportsman
Most likely OP used domesticated duck. Not enough fat on a wild duck to make a good confit.
Posted on 1/16/14 at 7:12 pm to Degas
Would destroy
Posted on 1/16/14 at 7:16 pm to BlackenedOut
quote:
Not enough fat on a wild duck to make a good confit.
Yep. Or big enough legs. I've tried, not worth the effort. I would tear that up.
Posted on 1/16/14 at 7:18 pm to Darla Hood
quote:
Ramen noodles for the next chopped challenge!
I would enter that fo sho. I may not be good at much in the kitchen, but I'm well versed in doctoring up some ramen.
Posted on 1/16/14 at 9:25 pm to Degas
Some of the best ramen Ive ever seen. 
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