Duck Raman

I adapted this recipe from the book Wagamama: Feed Your Soul, which is a recipe sourcebook of the famous Japanese restaurant chain. The original recipe calls for cod, but I substituted this with duck and it worked perfectly fine. There are a number of raman variations in the book, which also includes a host of fresh favourites, plant-based creations, rice & noodle dishes, sides, sauces and marinades. One of the advantages of this particular recipe is that it required pak choi, and I had a fresh batch from the garden.  

Ingredients:

4 duck fillets
3 tablespoons vegetable oil
200g soba noodles
200g pak or bok choi
500ml Vegetable Stock (or use a good-quality stock cube)
2 teaspoons light soy sauce
1 teaspoon oyster sauce
1 tablespoon fish sauce
1 tablespoon white miso paste
2 teaspoons mirin 1 tablespoon soy sauce
2.5cm piece of ginger, peeled and grated
1 tablespoon sesame oil garnish
2 spring onions, finely sliced
12 pieces menma
1 tablespoon chilli oil, to taste

Method:

• Place the marinade ingredients in a wide, shallow bowl and stir to combine.
• Add the duck fillets and coat well, then cover and leave to marinate in the fridge for at least 30 minutes.
• Heat 2 tablespoons of the oil in a frying pan or wok over a medium heat until hot and place the duck fillets, skin-side down, into the pan
• Pan-fry the duck for 2–3 minutes until the skin is golden brown, then turn and cook for a further 2–3 minutes on the other side.
• Transfer the duck to a plate and set aside.
• Bring a pan of salted water to the boil and cook the noodles according to the packet instructions, then set aside.
• Add the remaining oil to the wok and stir-fry the pak or bok choi until it starts to wilt.
• Add the vegetable stock to the wok with the soy, oyster and fish sauces and stir to heat through.
• Divide the noodles between 2 serving bowls and add the broth.
• Top with the pak choi and cod and garnish with the spring onions, menma and a drizzle of chilli oil, to taste.

From the book: Wagamama Feed Your Soul: Fresh & Simple Recipes from the Wagamama Kitchen (pp. 137-138). Octopus. Wagamama Limited.