Authentic Duck Ramen

Ingredients

Duck legs

2

Salt

to taste

Black pepper

to taste

Chicken broth

6 cups

Soy sauce

1/4 cup

Mirin

2 tablespoons

Ginger

1 inch, peeled and sliced

Garlic

3 cloves, minced

Ramen noodles

2 packets

Baby bok choy

4

Green onions

2, sliced

Soft-boiled eggs

2, halved

Sesame oil

1 tablespoon

Chili oil

1 tablespoon

Toasted sesame seeds

1 tablespoon

Instructions

1. Preheat the oven to 350°F (180°C). Season the duck legs with salt and pepper and place them on a baking sheet.
2. Roast the duck legs in the oven for 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone. Let the duck legs cool slightly before shredding the meat. Set aside.
3. In a large pot, combine the chicken broth, soy sauce, mirin, sliced ginger, and minced garlic. Bring the mixture to a boil over medium heat.
4. Reduce the heat to low and let the broth simmer for about 30 minutes to allow the flavors to meld together. Strain the broth and return it to the pot.
5. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
6. Blanch the baby bok choy in a separate pot of boiling water for about 2 minutes. Drain and set aside.
7. To assemble the ramen bowls, divide the cooked noodles between two bowls. Ladle the hot broth over the noodles.
8. Top each bowl with shredded duck meat, blanched baby bok choy, sliced green onions, and half a soft-boiled egg.
9. Finish each bowl with a drizzle of sesame oil and chili oil, and a sprinkle of toasted sesame seeds. Serve immediately and enjoy your authentic Japanese dining experience!