Let’s face it: I have a soft spot for ramen and also for duck.

So, it was bound to happen eventually—a duck ramen.

Lately, I’ve noticed a trend in ramen recipes: taking classic techniques and elevating the ingredients. That idea resonates with me. This recipe is a personal favorite, rooted in the flavors of the Southwest of France, where my culinary heart lies.

Think pommes sarladaises, Agen prunes, and duck.

Ingredients for 4 servings:

• 1 whole young duck (yes, even the giblets—you’ll see)
• 200 g potatoes
• 1 bouquet garni
• 2 onions
• 350 g fresh ramen noodles (use your go-to recipe; mine uses spent grain from brewing)
• 16 Agen prunes (I ‘m using semi dried from the Domaine de Ferrussac… go ahead, find something more high end, I dare you :-p)

The Plan

You probably already see where this is going: we’re going to break down the duck and use (almost) every part of it.

The only things that won’t get a starring role are the head and the very tips of the feet.
(Okay, technically the lungs, intestines, uropygial gland, and lymphatic system too. but then again, does anyone ever use them.)

1. Break down the duck:
   • Remove the head and tips of the feet.
   • Open the cavity, extract the giblets (liver, heart, and gizzard), and refrigerate.
   • Separate the breasts and refrigerate.
   • Remove the legs and wings, keeping the bones attached.
   • Save the carcass for stock.
2. Plan the cooking methods:
   We’re dividing the duck into three preparations:
   • Stock: Use the carcass and bones from the legs and wings.
   • Confit: Use the meat and skin from the legs, wings, and giblets (well-cleaned gizzard and heart).
   • Pan-seared: Reserve the breasts and liver for finishing touches.

Cooking

1. Morning Prep:
   Start early for the stock and confit.
   • For the confit:
     You can salt-cure the meat beforehand, but I take a straightforward approach:
     • Place the legs, wings, giblets, and coarse salt in a casserole dish.
     • Cook in the oven at 110°C (230°F) for 7 hours.
     • Once done, strain and reserve the rendered fat, keeping the meat warm.
   • For the stock:
     Add the carcass, onions, and bouquet garni to a pot. Cover with water and simmer gently for a few hours.
     After two hours, remove the bouquet garni to prevent bitterness and let the flavors meld.
2. An Hour Before Serving:
   • Slice the potatoes into thick rounds and cook them slowly in the reserved duck fat until golden and tender.
   • Pit the prunes.
3. To Order:
   • Score the duck breasts on the skin side and sear them in a hot pan, 4–5 minutes per side.
   • Boil the ramen noodles.
   • Sear the liver briefly, just before serving.

Assembly

1. Slice the duck breasts and divide them into four portions.
2. In each bowl, add:
   • A base of noodles.
   • A ladle of hot stock.
   • Garnishes: confit meat (including a piece of gizzard), half a duck breast, a slice of liver, prunes, and potatoes.

Serve hot.