{"id":1143,"date":"2023-05-14T23:39:10","date_gmt":"2023-05-14T21:39:10","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1143"},"modified":"2024-12-05T08:40:16","modified_gmt":"2024-12-05T07:40:16","slug":"wasteless-young-duck-ramen","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1143&lang=en","title":{"rendered":"Wasteless Young duck Ramen &#8211; Perigord style"},"content":{"rendered":"<p>Let\u2019s face it: I have a soft spot for ramen and also for duck.<\/p>\n<p>So, it was bound to happen eventually\u2014a duck ramen.<\/p>\n<p>Lately, I\u2019ve 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.<\/p>\n<p>Think <em>pommes sarladaises<\/em>, Agen prunes, and duck.<\/p>\n<hr \/>\n<h4>Ingredients for 4 servings:<\/h4>\n<ul>\n<li>1 whole young duck (<em>yes, even the giblets\u2014you\u2019ll see<\/em>)<\/li>\n<li>200 g potatoes<\/li>\n<li>1 bouquet garni<\/li>\n<li>2 onions<\/li>\n<li>350 g fresh ramen noodles (<em>use your go-to recipe; mine uses spent grain from brewing<\/em>)<\/li>\n<li>16 Agen prunes (<em>I &lsquo;m using semi dried from the Domaine de Ferrussac&#8230; go ahead, find something more high end, I dare you :-p<\/em>)<\/li>\n<\/ul>\n<hr \/>\n<h3>The Plan<\/h3>\n<p>You probably already see where this is going: we\u2019re going to break down the duck and use (almost) every part of it.<\/p>\n<p>The only things that won\u2019t get a starring role are the head and the very tips of the feet.<br \/>\n(<em>Okay, technically the lungs, intestines, uropygial gland, and lymphatic system too. but then again, does anyone ever use them.<\/em>)<\/p>\n<ol>\n<li><strong>Break down the duck:<\/strong>\n<ul>\n<li>Remove the head and tips of the feet.<\/li>\n<li>Open the cavity, extract the giblets (liver, heart, and gizzard), and refrigerate.<\/li>\n<li>Separate the breasts and refrigerate.<\/li>\n<li>Remove the legs and wings, keeping the bones attached.<\/li>\n<li>Save the carcass for stock.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Plan the cooking methods:<\/strong><br \/>\nWe\u2019re dividing the duck into three preparations:<\/p>\n<ul>\n<li><strong>Stock:<\/strong> Use the carcass and bones from the legs and wings.<\/li>\n<li><strong>Confit:<\/strong> Use the meat and skin from the legs, wings, and giblets (well-cleaned gizzard and heart).<\/li>\n<li><strong>Pan-seared:<\/strong> Reserve the breasts and liver for finishing touches.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<hr \/>\n<h3>Cooking<\/h3>\n<ol>\n<li><strong>Morning Prep:<\/strong><br \/>\nStart early for the stock and confit.<\/p>\n<ul>\n<li><strong>For the confit:<\/strong><br \/>\nYou can salt-cure the meat beforehand, but I take a straightforward approach:<\/p>\n<ul>\n<li>Place the legs, wings, giblets, and coarse salt in a casserole dish.<\/li>\n<li>Cook in the oven at 110\u00b0C (230\u00b0F) for 7 hours.<\/li>\n<li>Once done, strain and reserve the rendered fat, keeping the meat warm.<\/li>\n<\/ul>\n<\/li>\n<li><strong>For the stock:<\/strong><br \/>\nAdd the carcass, onions, and bouquet garni to a pot. Cover with water and simmer gently for a few hours.<br \/>\nAfter two hours, remove the bouquet garni to prevent bitterness and let the flavors meld.<\/li>\n<\/ul>\n<\/li>\n<li><strong>An Hour Before Serving:<\/strong>\n<ul>\n<li>Slice the potatoes into thick rounds and cook them slowly in the reserved duck fat until golden and tender.<\/li>\n<li>Pit the prunes.<\/li>\n<\/ul>\n<\/li>\n<li><strong>To Order:<\/strong>\n<ul>\n<li>Score the duck breasts on the skin side and sear them in a hot pan, 4\u20135 minutes per side.<\/li>\n<li>Boil the ramen noodles.<\/li>\n<li>Sear the liver briefly, just before serving.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<hr \/>\n<h3>Assembly<\/h3>\n<ol>\n<li>Slice the duck breasts and divide them into four portions.<\/li>\n<li>In each bowl, add:\n<ul>\n<li>A base of noodles.<\/li>\n<li>A ladle of hot stock.<\/li>\n<li>Garnishes: confit meat (including a piece of gizzard), half a duck breast, a slice of liver, prunes, and potatoes.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<p>Serve hot.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-853\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2023\/05\/20230514_201951-1024x768.jpg\" alt=\"ramen dans un bol avec des la viande de canard et des pruneaux\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2023\/05\/20230514_201951-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2023\/05\/20230514_201951-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2023\/05\/20230514_201951-768x576.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2023\/05\/20230514_201951-1536x1152.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2023\/05\/20230514_201951-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Let\u2019s face it: I have a soft spot for ramen and also for duck. So, it was bound to happen eventually\u2014a duck ramen. Lately, I\u2019ve noticed a trend in ramen [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":853,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-1143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1143"}],"version-history":[{"count":4,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1143\/revisions"}],"predecessor-version":[{"id":1148,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1143\/revisions\/1148"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/853"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}