Another day, another bowl of noodles! This crispy duck ramen with porcini mushrooms is a riff on ramen that you’re going to want to try out.
How gorgeous is this bowl of crispy duck ramen?
An earthy mushroom broth pairs perfectly with ramen noodles, plenty of mushrooms, and a spicy shallot oil drizzled on top. Served with perfectly cooked duck breast, this ramen is pure comfort in a bowl.
The porcini broth in this duck ramen adds a wonderfully deep and earthy flavor to the broth and the spicy shallot oil brings a bit of heat without being overwhelming. If you can’t find duck stock, you can replace it with chicken stock!
This crispy duck ramen with porcini broth is going to take some time, but it’s a great weekend project!
You won’t regret making this incredible ramen recipe. While it may not be the most authentic recipe in the world, you’ll fall in love with the flavors!
One of my favorite parts of this crispy duck ramen recipe is the spicy shallot oil. You can toss this spicy shallot oil on anything and I mean anything – it’s that good!
Looking for more duck recipes? Check my archives!
If you made this crispy duck ramen with porcini mushrooms recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Crispy Duck Ramen with Porcini Mushrooms
Ingredients
- 2 skin-on duck breasts
- 1.5 ounces porcini mushrooms dry
- 8 ounces shiitake mushrooms caps thinly sliced
- 2 4- inch stalks of lemongrass
- 1 quart homemade duck stock or chicken stock
- 4 tablespoons soy sauce
- 1 tablespoon mirin
- 2 shallots peeled and thinly sliced
- 2 cloves garlic peeled and crushed
- 2 tablespoons shichimi tōgarashi
- 1 teaspoon sesame seeds
- Chili oil to taste
- 2 eggs
- 12 ounces fresh ramen noodles cooked according to package instructions
- Salt and pepper
- ⅓ cup canola oil plus 2 tablespoons divided
- 1 scallion trimmed and minced
Instructions
Prepare the Duck Breast:
- Lightly score the skin of the duck breasts, being careful not to cut the flesh. Season with salt and pepper and set aside and allow to come to room temperature.
- Thinly slice the shallots. Lightly crush the garlic cloves. Remove the stems from the shiitake mushrooms and slice the caps. Thinly slice the scallion and reserve for garnish.
Prepare the Lemongrass:
- Remove the dry outer layer of the lemongrass stalks, cut in half lengthwise, and use your knife to gently crush the lemongrass just a little bit.
Make the Porcini Broth:
- Add the porcini mushrooms to a medium bowl and cover with very hot water and soak for 15 minutes. After the porcini mushrooms have soaked, drain reserving 1 cup of the porcini liquid. Roughly chop the porcini mushrooms.
Cook the Mushrooms:
- In a large, heavy-bottomed pot, heat 2 tablespoons of canola oil over medium-high. Add the shiitake mushrooms and season lightly with salt and pepper. Cook for 7-8 minutes or until well browned. Add the porcini mushrooms and continue cooking, an additional 5 minutes, or until the mushrooms are browned and beginning to stick to the bottom of the pot.
Prepare the Broth:
- Add the reserved porcini liquid and bring to a boil, using a spoon to scrape up any browned bits stuck to the bottom. Add the lemongrass, duck stock, mirin, and soy sauce and bring to a boil. Cover, reduce heat to a simmer and cook for 30 minutes as you finish preparing the ramen. Discard the lemongrass after 30 minutes.
Prepare Shallot Oil:
- In a small saucepan, heat the 1/3 cup of canola oil over medium-high until very hot. Add the shallots and cook, stirring constantly, about 4-5 minutes or until they’re beginning to brown all over. About 45 seconds before you plan to take them off the heat, add the garlic and stir constantly. Immediately remove from heat and transfer the shallots and garlic to a paper towel-lined plate. Discard the garlic and season the crispy shallots with salt and pepper.
- To the oil in the saucepan, add the shichimi tōgarashi, sesame seeds, and as much chili oil as you’d like. Season with salt and pepper and cook for about 2 minutes over low heat. Transfer the oil to a heatproof bowl and set aside. Wash out the saucepan and fill it with water to cook your soft-boiled eggs.
Cook the Duck Breast:
- In a cold skillet, place the duck breasts, skin-side down, and turn the heat to medium. Cook for about 10 minutes or until the fat has completely rendered and the skin is very crispy. Flip and cook until the duck reaches your desired temperature. I recommend 140ºF. Rest for 5-10 minutes before slicing crosswise.
Prepare the Soft-Boiled Eggs:
- While the duck fat is rendering, bring the saucepan with water to a boil. Once boiling, gently drop two eggs into the water and boil for precisely seven minutes. After 7 minutes, remove from the water and immediately run under a cold faucet to stop the cooking process. Peel and then slice the eggs lengthwise. Season with salt, pepper, and a little shichimi tōgarashi if desired.
To Serve:
- Divide the noodles between bowls and ladle the hot broth over them. Arrange the sliced duck, soft-boiled eggs, scallions, and crispy shallots over the bowl. Drizzle with the spicy shallot oil. Enjoy!
