Miso Glazed Duck Ramen with a Tea Stained Egg

Name: Miso Glazed Duck Ramen with a Tea Stained Egg
Ingredients: Shallot; 3 Cloves Garlic; 2 tbsp Ginger; 1 tbsp Miso; 2 Cups Good Quality Chicken Stock; 4 tbsp Soy Sauce; 2 tsp Fish Sauce; Lime; Noodles; 2 Eggs; 2 Tea Bags; 4 tbsp Soy Sauce; 2 tbsp Mirin; 1 tbsp Miso; 1 tbsp Honey; 2 Duck Breasts

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Throwback to a dish I cooked a little while ago for the @itsuofficial Fake Off Competition!

Ingredients

Miso Broth

Tea Stained Egg

Miso Glazed Duck Breast

Directions

1
Boil the eggs for 6 minutes and immediately place them into ice cold water, crack the eggs without peeling them for a marbled finish.
2
Heat the tea, soy and mirin in a pan and stir to combine.
3
Submerge the eggs in a tub with the soy mixture, add some water and make sure the eggs are coated.
4
Leave in the fridge for up to two days, stirring occasionally.
5
Score the duck breasts and place skin side down in a cold pan.
6
Gently heat to render the fat and fry until the skin is crispy and golden, turn over and brush over the miso glaze.
7
Finish off in the oven for 6 minutes (then let rest for 10 minutes).
8
Submerge your noodles in cold water and allow to soften whilst you make the broth.
9
Fry off the shallot in a medium heat until translucent then add the garlic, ginger and miso paste.
10
Add the chicken stock and bring to the boil, then turn to a simmer.
11
Pour in your soy and fish sauce and a squeeze of lime ready to serve.
12
Drain the noodles and place into your bowl, pour over the hot broth and serve with the glazed duck, tea stained egg and whatever vegetables you like.

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