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Categories:
breast duck breast soy sauce brown sugar salt freshly ground pepper scallion soy sauce soy sauce brown sugar black vinegar stalks scallions packets dry ramen white pepper
Viewed: 61 - Published at: 8 years agoIngredients
- Duck breast
- 1 boneless duck breast, fat scored with a knife
- 1 tablespoon light soy sauce
- 1 tablespoon dark brown sugar
- salt, for seasoning
- freshly ground pepper, for seasoning
- Scallion-Oil Noodles
- 1.5 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon dark brown sugar
- 1/2 tablespoon black vinegar
- 5 stalks scallions, cut very thinly in 1" slices
- 2 packets dry ramen
- 1 dash white pepper
Method
- Preheat oven to 400F.
- Heat up a skillet. Season duck with salt and freshly ground pepper. Put duck in skillet, skin side down and cook for 5 minutes, until the skin is crispy and brown.
- Collect duck fat in a bowl and set aside. Turn breast over in pan.
- Add soy sauce and dark brown sugar; cook for another minute. Transfer to an oven-safe dish and bake for 6-7 minutes, depending on the thickness of your duck breast. After you remove duck from oven, let it rest for 1 minute. Slice duck breast thinly and set aside.
- Heat up a skillet. Add in duck fat, and add in all the scallions. Fry until crispy and browned, about 5 minutes.
- Turn off heat and stir in both types of soy sauce, brown sugar, and black vinegar. Add dash of white pepper.
- Make ramen according to directions (or, you can also use fresh noodles), and drain.
- Divide into two bowls, and top with scallion-sauce. Top with sliced duck breast. Stir to mix evenly, and serve hot!
