Looking for a perfect date night recipe? This Sous Vide Duck Breast Ramen recipe delivers a deep flavor over a perfectly cooked duck breast. It's a meal that will definitely impress when the occasion calls for just that!
- 2 duck breasts with skin
- dried udon noodles
- 1 tbsp extra virgin olive oil
- 2 tbsp grapeseed oil
- 4 oz shitake mushrooms (thinly sliced)
- 1 cup baby bok choy (cut in half and then sliced into 1/4 inch slivers.)
- 4 oz snap peas (roughly chopped)
- 4 scallions (roughly chopped)
- 3 cups chicken stock
- 1/2 lemon (juice and zest)
- 7 garlic cloves (crushed)
- 1/2 knob fresh ginger (roughly chopped)
- 1/4 bunch cilantro
- 2 tbsp soy sauce (to taste for saltiness)
- 1 tbsp rice wine vinegar (to taste)
- 2 tsp seseme oil
- kosher salt
- freshly ground black pepper
- chinese five spice
- 1 tbsp cold butter
- Prepare sous vide bath to 134.5°.
- Heat cast iron pan over medium high heat. Add grape seed oil to pan and allow to heat for a minute. Season duck breast with salt, pepper and chinese five spice. Lay cold duck breast in pan, laying down away from you to avoid splatter. Allow duck to sit undisturbed one minute to allow skin to sear. Remove from heat. Add duck breast and 3 cloves of crushed garlic to vacuum seal bag. Place in preheated Sous Vide bath for 90 minutes.
- Meanwhile, add chicken stock and and reserved resting juiced from the duck breast to a medium sized saucepan over medium heat. Add remaining garlic cloves and ginger root. Cut off stems of cilantro and add only stems to pot. Save leaves for later. Sprinkle in a teaspoon of chinese five spice. Turn heat up to a rolling boil and allow to reduce by 1/3.
- Reduce heat to medium and add soy and rice wine vinegar. Return to rolling boil for about 5 minutes, before reducing heat to medium-low. Meanwhile, cook udon noodles according to directions on package. Cook to al dente tenderness and drain. Place in medium sized mixing bowl and toss with oilve oil, salt and pepper.
- When juice is about done cooking, reheat cast iron pan to medium high heat, again adding grape seed oil for searing. Remove duck from bag and add to pan for one minute, re-searing that skin. Remove from heat to pan while moving on, allowing at least 10 minutes before cook slicing.
- Reduce heat on cast iron to medium and add a tablespoon of grape seed oil, plus a teaspoon of sesame oil. Add sliced shiitake mushrooms. Mushrooms will soak up oil quickly, simply allow to cook, do not add more oil. Season lightly with salt and pepper and and add cold butter. After two minutes, stir in chopped baby bok choy, continuing to stir and saute. Next, add roughly chopped snap peas and scallions to pan and stir. Cook until about 80% done, still with a firm bite. Remove to a plate and set aside.
- Strain ramen broth, catch all aromatics and setting aside. Pluck fresh cilantro leaves and add to broth. Next, delicately spoon in one teaspoon of sesame oil. Set aside.
- Using a large carving fork , thread udon noddles neatly draped over a single prong. Using the side of the mixing bowl , roll noddles into a tight log and gently place in bottom of individual bowl.
- Spoon sauteed veggies over top of noodles. Slice duck breast width wise in 1/2 inch slices. Place sliced duck on top of noodles. Pour over and resting juices from duck. Lastly, gently pour ramen broth on one side of the bowl, allowing broth to gently find it's way around the bowl. Serve warm and enjoy!
- Category: Main Course
- Method: Sous Vide
- Cuisine: Asian, Duck, Ramen
Keywords: Ramen recipe, Sous Vide Duck, romantic dinner ideas for two