Roast Duck Paitan Ramen

Paitan broth is a thick and creamy style of broth, in which a rapid boil agitates the water so much that it emulsifies the fats, creating a creamy appearance.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.

Step 2

Remove the breasts from the duck (set aside, in the fridge) and place the remaining carcass in a baking tin. Brush the duck carcass all over with the watered-down honey and season with the salt. Roast for 45 minutes or until the duck is dark and golden.

Step 3

Remove from the oven and let it cool slightly before transferring to a large cutting board. Using a knife or poultry scissors, break the carcass down into four or five large pieces. Place these into a pressure cooker or large stockpot and pour in half of the juices from the baking tin. Pour the other half into a jar or container and chill in the fridge – any debris will sink to the bottom, while delicious creamy white fat will solidify up top.

Step 4

If using a pressure cooker, add the chicken feet, daikon, leek, ginger, Shaoxing wine and light soy sauce to the pot. Cover the ingredients with the cold water. Bring the pot to full pressure over a medium-high heat. Once a steady stream of steam is escaping, turn the heat down to maintain this stream. Keep the pot at this temperature for 1 hour 30 minutes. After this time, turn the heat off and allow the pot to depressurise (this can take around 10–15 minutes). Remove the lid and allow the broth the cool for a further 20 minutes. Don’t skip this step as broth cooked inside a pressure cooker reaches and remains at scalding temperatures.

Step 5

If cooking on the stove, add the chicken feet, daikon, leek, ginger, Shaoxing wine and light soy sauce to the stockpot. Cover the ingredients with 2½L (87fl oz) cold water. Cook for 4 hours over a high heat, at a rolling simmer. Top up the pot with water if the bones become exposed – you might have to do this a few times.

Step 6

Once the broth has finished cooking, use a stick blender to blend and grind the softened carcass until it resembles a thick porridge.

Step 7

Take a fine mesh sieve (strainer) lined with muslin (cheesecloth) and strain the broth two ladles at a time, pressing on the solids. There will be quite a lot of solids left, so discard these each time. Transfer the strained broth back to a large, clean saucepan and set over a low heat while you prepare the rest of the ingredients.

Step 8

To cook the duck breasts, place them skin-side down in a cold pan, set over a medium heat. As the heat increases, the skin will begin to render and go crisp – this should take 10 minutes or so. Flip and cook the other side for 3–4 minutes. Remove from the pan and let them rest for at least 10–15 minutes. Don’t worry about them going cold, they will warm up when served in the hot broth.

Step 9

Melt the solidified duck fat (discarding the debris) in a pan over a medium heat and add the garlic. Fry until fragrant, then remove from the heat and add the hoisin sauce and onion powder, and whisk to combine (separation will occur when standing, but this is okay).

Step 10

Place the duck broth over a low heat to warm through and bring another pan of salted water to the boil. Blanch the choi sum or pak choi (bok choy) and bean sprouts for 30 seconds. Scoop out and set aside. In the same pan, cook the noodles according to the recipe or the packet instructions, drain and rinse with plenty of cold water, once cooked, to stop them sticking together. Place the ramen eggs in a mug of boiling water to gently reheat.

Step 11

Slice the rested duck breasts into 1cm (½in) slices.

Step 12

To assemble, season each serving bowl with 1 tbsp light soy sauce, 2 tsp mirin, ½ tsp dashi powder, ¼ tsp salt, ½ tsp ground black pepper, 2 tsp sesame seeds, ¼ tsp onion powder. Add 300ml (10½fl oz) hot broth and stir to combine.

Step 13

To each bowl, add the noodles and top with the duck breast slices, half a ramen egg, blanched bean sprouts and leafy greens, and spring onions (scallions) and drizzle over the aromatic duck fat.