Duck ramen is a rich, restaurant-style bowl that pairs a savory soy-based (shoyu) broth with tender duck and springy noodles. The duck fat adds incredible depth, and the toppings make it feel like a proper ramen-ya experience at home.

• 2 duck breasts (skin-on), ~10–12 oz each
• Kosher salt
• Freshly ground black pepper
• 1 tbsp neutral oil (only if duck skin is very lean)
• 6 cups chicken stock (low-sodium preferred)
• 4 cups water
• 1 tbsp duck fat (from rendering the breasts) or butter (optional, for extra richness)
• 1 (2-inch) knob fresh ginger, sliced
• 4 garlic cloves, smashed
• 2 scallions, cut into 2-inch pieces (plus more for garnish)
• 1 sheet kombu (about 4x4 inches)
• 1 cup dried shiitake mushrooms (or 6–8 dried shiitakes)
• 1/2 cup soy sauce
• 3 tbsp mirin
• 2 tbsp sake (optional)
• 1–2 tbsp brown sugar (or honey), to taste
• 2 tbsp rice vinegar (or apple cider vinegar)
• 4 portions ramen noodles (fresh preferred; dried works too)
• 4 soft-boiled eggs (ajitama-style optional)
• 2 cups baby bok choy (or spinach)
• 1–2 sheets nori, cut into strips
• Toasted sesame seeds (optional)
• Chili oil or rayu (optional)

Optional quick “ajitama” egg marinade

1. Step one.
2. Step two.
3. Step three.

• 1/4 cup soy sauce
• 1/4 cup water
• 1 tbsp mirin
• 1 tsp sugar

1. Soak the mushrooms:** Put dried shiitakes in a bowl and cover with hot water. Let sit 20–30 minutes, then save both the mushrooms and the soaking liquid.
2. Start the broth base:** In a pot, combine chicken stock, water, ginger, garlic, scallion pieces, kombu, the reserved mushroom soaking liquid (pour slowly and leave any grit behind), and the soaked shiitakes.
3. Simmer gently:** Bring to a bare simmer (small bubbles, not a rolling boil). Simmer 45 minutes, uncovered.
4. Cook the duck (crispy skin):** Pat duck breasts very dry. Score the skin in a shallow crosshatch (don’t cut into the meat). Season both sides generously with salt and pepper.
5. Render the duck fat:** Place duck breasts skin-side down in a cold skillet. Turn heat to medium-low and cook 10–15 minutes, letting fat slowly render and skin turn deep golden and crisp. Spoon off excess fat into a small bowl (save it).
6. Finish duck to medium-rare:** Flip duck and cook 2–4 minutes, until the internal temp is about 130–135°F (55–57°C). Transfer to a plate and rest at least 10 minutes before slicing.
7. Make the tare (seasoning):** In a small bowl, mix soy sauce, mirin, sake (if using), brown sugar, and rice vinegar.
8. Strain the broth:** Remove kombu and solids. Strain the broth into a clean pot. Taste it plain (it should be flavorful but not “done” yet).
9. Season the broth:** Stir in the tare a little at a time, tasting as you go. Add 1–2 tbsp reserved duck fat for extra depth (optional but excellent). Keep warm on low.
10. Soft-boil the eggs:** Bring a small pot of water to a gentle boil. Lower in eggs and cook 7 minutes. Transfer to ice water, peel, and (optional) marinate in the quick egg marinade for 15–60 minutes.
11. Prep the greens:** Halve bok choy if large. Blanch in boiling water 1–2 minutes, then drain (or wilt spinach directly in the hot broth at the end).
12. Cook the noodles:** Boil ramen noodles according to package directions. Drain well (don’t rinse fresh noodles; a quick rinse is fine for some dried noodles if very starchy).
13. Slice the duck:** Cut against the grain into thin slices. Keep any resting juices and add them to the broth for extra flavor.
14. Assemble bowls:** Divide noodles into 4 bowls. Ladle hot broth over noodles. Top each bowl with sliced duck, egg halves, bok choy, nori, and sliced scallions.
15. Finish and serve:** Add chili oil/rayu and sesame seeds if you like. Eat immediately while everything is hot and the duck skin is still crisp.