Confit Duck Thigh with Luxe Miso Ramen
with a jammy egg, pak choi, corn & scallions
There is a new ingredient in your box! When you confit the duck thigh, it develops a richer flavour. The slow cooking process makes the meat exceptionally tender and juicy.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Egg
(Contains Egg)
½ bunch
Scallions
10 g
White miso paste
(Contains Soy, Wheat)
70 g
Corn
50 g
Mie noodles
(Contains Wheat)
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
¼ piece
Red chili pepper
1 piece
Garlic
5 g
Ginger paste
½ piece
Pak choi
10 milliliters
Soy sauce
(Contains Soy, Wheat)
1 piece
Boneless duck thigh confit
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Sunflower oil
300 milliliters
Low sodium beef stock
½ teaspoon
White wine vinegar
½ tablespoon
[Reduced salt] ketjap manis
to taste
Sambal
to taste
Black pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Boil plenty of water in a saucepan for the egg. Deseed and finely chop the red chili pepper*. Crush or mince the garlic.
*Take care, this ingredient is spicy! Use as preferred.
Discard the base of the pak choi and finely chop both the stem and the leaves. Finely chop the scallions and separate the white part from the greens. Heat the sunflower oil in a large wok or deep frying pan over medium-high heat. Stir-fry the white part of the scallions with the garlic, chili pepper and ginger paste for 1 - 2 minutes.
Add the East Asian-style sauce and the miso paste* and fry for 2 more minutes. Add the soy sauce, white wine vinegar, ketjap and stock. Taste and then add sambal as preferred. Boil the egg for 5 - 7 minutes, then rinse under cold water and peel off the shell.
*Take care, this ingredient is salty! Add gradually as preferred.
Meanwhile, melt the butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the duck in its juices for 2 - 3 minutes per side, then remove from the pan. Season with pepper and then allow to rest for 3 minutes under aluminium foil.
Transfer the noodles and pak choi to the wok and stir-fry for 2 - 4 minutes or until the noodles are done. Drain the corn in the meantime.
Serve the ramen in deep plates or bowls and top with the corn, duck and egg. Garnish with the scallion greens.
Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.