Duck Confit Ramen

Duck Confit Ramen

Rich bone broth ramen topped with shredded duck confit and soft egg.

• Meal Type: Lunch
• Dietary: Dairy-Free
• Main Ingredient: Duck Confit/Bone Broth
• Servings: 2
• Cost per Serving: $13.00
• Prep Time: 30 min

Ingredients

Ramen Bowl

• 2 duck confit legs, skin crisped and meat shredded
• 2 portions ramen noodles (or rice noodles for gluten-free)
• 2 soft-boiled eggs, halved
• 1 cup bok choy, halved and blanched
• 4 shiitake mushrooms, sliced and sautéed
• 2 spring onions, thinly sliced
• 1 tsp sesame seeds
• 1 sheet nori, cut into strips

From-Scratch Ramen Broth

• 4 cups chicken or duck bone broth
• 2 tbsp white miso paste
• 2 tbsp tamari
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp toasted sesame oil
• Salt to taste

Instructions

Build the Broth

1. Warm bone broth in a saucepan over medium heat. Do not boil.
2. Whisk in miso paste until fully dissolved.
3. Add tamari, ginger, garlic, and sesame oil. Simmer gently for 10 minutes. Adjust seasoning.

Crisp the Duck

1. Place duck confit legs skin-side down in a cold skillet. Heat over medium heat for 6–8 minutes until skin is golden and crispy.
2. Flip and warm through for 2 minutes. Shred the meat, discarding the bone.

Cook the Noodles

1. Cook ramen noodles according to package directions. Drain and divide between two deep bowls.

Assemble the Ramen

1. Ladle hot broth over noodles in each bowl.
2. Top with shredded duck, bok choy, sautéed shiitake, soft-boiled egg halves, spring onions, sesame seeds, and nori strips.
3. Serve immediately.

Nutrition Notes

Duck confit is rich in protein and healthy fats. Bone broth adds collagen and minerals. This ramen is dairy-free and deeply nourishing. The from-scratch miso-tamari broth is built for depth of flavor — no MSG or artificial additives.