Bbq Duck And Ramen Soup Recipes

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CRISPY DUCK RAMEN IN TONKOTSU BROTH



Crispy Duck Ramen in Tonkotsu Broth image

Provided by Food Network

Categories     main-dish

Time 9h15m

Yield 1 serving

Number Of Ingredients 27

1 ounce blended vegetable oil
3 ounces shredded Duck Confit, recipe follows
1 ounce sesame oil
2 ounces shiitake mushrooms, chopped
2 ounces takana (pickled mustard greens), chopped
16 ounces Tonkotsu Broth, recipe follows
4 ounces fresh ramen noodles
1/2 soft-boiled egg
1 ounce bok choy, chopped
1 ounce chopped green onions
1/2 ounce sesame seeds
2 duck hind quarters
2 teaspoons kosher salt
4 cloves garlic, crushed
3 bay leaves
1 ounce black peppercorns
1 ounce fresh thyme sprigs
20 ounces blended vegetable oil
10 ounces rendered duck fat
2 pork trotters
1 pound chicken bones
8 scallion ends
4 cloves garlic, peeled
2 ounces mushroom stems
1 ounce fresh ginger, sliced
2 teaspoons salt
2 ounces ground pork fat

Steps:

  • Heat the vegetable oil in a saute pan over high heat and add the Duck Confit. Let the duck cook, undisturbed, until crispy on one side, then flip with a spatula and crisp on the reverse side, about 6 minutes total. Remove the pan from the heat and set aside.
  • Heat the sesame oil in a saucepan over medium heat and add the shiitakes and takana. Cook, stirring occasionally, until the mushrooms have softened, 4 to 5 minutes. Add the Tonkotsu Broth and bring to a simmer.
  • Meanwhile, bring some water to a rolling boil in a stockpot and add the ramen. Cook for 60 seconds, then drain and add directly to the simmering broth. Cook the broth and ramen for an additional minute, stirring. (I like to use chopsticks here -- they're a great tool, and why not keep it authentic!) Transfer the ramen and broth to a bowl and top with the crispy duck and soft-boiled egg. Garnish with the bok choy, green onions and sesame seeds. Slurp and enjoy!
  • Preheat the oven to 350 degrees F. Sprinkle the duck quarters with the salt and add them to a 4-inch-deep roasting pan. Add the garlic, bay leaves, peppercorns and thyme. Add the blended oil and duck fat to the pan so that the duck quarters are submerged in oil.
  • Cover the pan and roast until the meat is falling off the bone, about 3 hours. Remove from the oven; let cool for 15 minutes before straining the duck. Pick the duck meat, discarding the skin, bones, garlic, peppercorns, thyme and bay leaves, and being careful not to leave any bones.
  • Set aside until ready to use; refrigerate if using later.
  • Fill a stockpot two-thirds full with water; add the pork trotters and chicken bones. Boil the bones until red blood ceases to come out of them, about 20 minutes. Strain the bones and clean the pot. Thoroughly rinse the bones, removing any residual blood.
  • Add the rinsed bones to the stockpot and fill with water to cover. Bring to a boil, skimming off any residual foam that rises to the top. Add the scallion ends, garlic, mushroom stems, ginger and salt. Cover and simmer until the broth is flavorful, 3 to 4 hours, checking the water level occasionally and adding water as necessary to make sure the bones remain covered.
  • About 30 minutes before the broth is finished cooking, add the ground pork fat and continue to simmer.
  • Strain the broth into a large stockpot and skim off any excess fat. Set aside until ready to use.

RAMEN CHICKEN NOODLE SOUP



Ramen Chicken Noodle Soup image

This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 25m

Yield 4

Number Of Ingredients 11

3 ½ cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1 teaspoon soy sauce
1 teaspoon ground ginger
1 dash black pepper
1 medium carrot, sliced diagonally
1 stalk celery, sliced diagonally
½ red bell pepper, cut into 2-inch-long strips
2 green onions, sliced diagonally
1 clove garlic, minced
4 ounces broken-up uncooked ramen noodles
1 cup cooked, shredded boneless, skinless chicken breast meat

Steps:

  • Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
  • Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 7.4 g, Cholesterol 30.7 mg, Fat 4 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 1 g, Sodium 1057.2 mg, Sugar 2.6 g

BBQ DUCK AND RAMEN SOUP



BBQ Duck And Ramen Soup image

Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food.

Provided by KitchenManiac

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

5 cups water
4 cups chicken stock
2 red chilies, seeded and halved
8 slices ginger or 8 slices galangal
3 tablespoons lemon juice or 3 tablespoons lime juice (use the big lime)
3 stalks lemongrass
2 sprigs coriander
1 Chinese barbecued duck, deboned and chopped
4 shallots, chopped
150 g dried ramen noodles
bean sprouts, to garnish
red chile, to garnish
coriander, to garnish (cilentro)
3 bunches bok choy (optional)
salt
white pepper

Steps:

  • Combine stock and water into saucepan and heat till liquid is simmering.
  • Add, galangal, chillies and lime juice to saucepan.
  • Bruise lemon grass and coriander (to release flavour), and add to saucepan.
  • Simmer liquid for 20 minutes.
  • Strain liquid, and return to saucepan.
  • Heat liquid with duck and shallots.
  • Boil Ramen noodles in separate saucepan for 3-5 minutes or till tender.
  • Drain noodles.
  • Add noodles and bak choy (optional the bak choy) to soup stock and simmer for 5 minutes.
  • Ladle soup to serving bowls, garnishing with bean sprouts, chilli strips and coriander.
  • Add salt and pepper to taste (I don't think it's needed).
  • Enjoy hot.

CHINESE BARBECUED DUCK SOUP



Chinese Barbecued Duck Soup image

Make and share this Chinese Barbecued Duck Soup recipe from Food.com.

Provided by JustJanS

Categories     Clear Soup

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 duck (Cooked Chinese BBQ Duck)
1 liter chicken stock
2 garlic cloves, peeled and lightly smashed
3 slices fresh ginger
3 sprigs fresh coriander
2 pieces lime rind
2 red chilies, split
1 bunch baby bok choy, washed and halved lengthways
1 cup broccoli floret
500 g fresh rice noodles
2 cups bean sprouts
1/2 lime
chopped fresh coriander

Steps:

  • Remove all the meat from the duck carcass reserving the bones. I remove as much fat as I can, and most of the skin, however the skin is really tasty so I like a bit of it in there. Shred the meat and refrigerate.
  • Pour the stock into a saucepan, then add the bones, garlic, ginger, coriander sprigs, lime rind and chillies. Bring to the boil, then reduce the heat and simmer for an hour.
  • Strain and return stock to the saucepan.
  • Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes.
  • Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained).
  • Divide noodles between 4 bowls, top with bean shoots.
  • Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander.

Nutrition Facts : Calories 1224, Fat 66.4, SaturatedFat 22, Cholesterol 128.1, Sodium 707.9, Carbohydrate 121, Fiber 3.7, Sugar 7.7, Protein 31.8

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