Broth, Duck and Ramen

Recipe

Step 1

Hard boil the eggs in a saucepan of boiling water. Refresh the eggs and peel them. Cut them in two.

Step 2

Rehydrate the Chinese mushrooms for 5 minutes in a bowl of hot water. Then drain them.

Step 3

Slice the duck into very fine strips.

Step 4

Peel the shallot, the clove of garlic and the knob of ginger and fry them in the sesame oil. When they are golden, add the soy sauce. Continue to cook for another minute and then add the beef stock. Add the mushrooms and a little chilli pepper.

Step 5

Steam the bok choy for 15 minutes. Quarter them.

Step 6

Cook the noodles as indicated on the package and drain. Then add them to the stock with the strips of duck and continue to cook for another 4 minutes. Divide the broth over four serving bowls. Add a piece of cabbage and half an egg to each bowl. Garnish with the coriander and season to taste.

 

♥To be enjoyed with Palmer & Co Grands Terroirs 2015.

Ingredients

• 1 l of beef stock (leftover from a beef stew, for example)
• 1 duck breast fillet
• 50 g of dried Chinese mushrooms
• 2x bok choy
• 1 pack of ramen noodles
• 2 eggs
• 1 shallot
• 1 clove of garlic
• 1 knob of ginger
• 2 tbsp. of soy sauce
• 2 tbsp. of sesame oil
• 4 sprigs of coriander
• Salt
• Pepper
• A hint of chilli pepper