Duck breast ramen

Ingredients:

2 Large Free Range Duck Breast (We Recommend Creedy Carver Ducks)

1 tablespoons olive oil

400g Tenderstem Broccoli, sliced

200g Sugar Snap Peas, sliced

300g Hispi Cabbage, sliced

1 whole chilli, finely chopped

4 cloves garlic, minced

450g Ramen Noodles

750ml Chicken Bone Broth (We Recommend our fresh chicken stock or Spring Bone Broth)

Soy Sauce

Mirin

Fish Sauce

Garnish: Sesame Seeds; Crispy Onions; Chilli Oil; Hoisin Sauce

Instructions:

Season the duck breasts liberally with maldon sea salt. Please into a dry, cold stainless steel pan on medium heat. Wait 5-7 minutes until the skin is crisp and the fat has rendered. Flip and place the stainless steel pan in the oven at 180 degrees for 5 minutes. Remove and let rest on chopping board.

Add bone broth to pan, seaosn with soy sauce, fish sauce, mirin and sesame oil.

Saute the chilli and garlic for 1 minutes. Add in cabbage and tenderstem. Stir fry for 5 minutes. Finish with sesame oil.

Add noodles to the broth. Cooking according to instructions on packet.

Thinly slice the duck breast. Season with maldon sea salt.

Use tongs to remove noodles, ladle over the broth. Add the stir fried vegetables and place the duck breast on top of the noodles. Garnish with fresh sugar snap peas and all your lovely toppings.

Pro Tip: Cooking duck breast in a cold pan allows for the perfect sear without burning the skin or having too much fat remaining.

Add the resting juices to your broth for maximum flavour.

Now enjoy your healthy but hearty duck breast ramen!