INSTANT RAMEN WITH CRISPY DUCK BREAST

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Ingredients

Duck
2 boneless duck breasts ( each piece 1 pound)
Kosher salt
Freshly ground pepper
2 tablespoons Olive OIl

Soft Boil Egg
2 Large Eggs

Crispy Garlic Slices
6 medium-size cloves of garlic, peeled and thinly sliced
¼ cup olive oil or vegetable oil

Instant Ramen/Toppings

2 instant ramen packet
2 tablespoon soy sauce (divided)
a few dashes of franks red hot hot-sauce
a few dashes of fish sauce (optional)
2 green onions, thinly sliced
Furikake Seasoning or Seasame seeds

Servings: 2

Preparation

Duck

Preheat oven to 400°. Score fat side of duck breasts ⅛" deep in a crosshatch pattern; season both sides with salt and pepper. Heat olive oil in a large cast iron or oven proof skillet over medium. Cook duck breasts, skin side down, until browned and crisp, 10–15 minutes.

Transfer skillet,  and roast in oven until an instant-read thermometer inserted into the center of breasts registers 135° (medium rare), 5–8 minutes. Transfer to a cutting board and let rest at least 10 minutes. Slice

Soft Boil Egg

Bring a medium saucepan of water to a boil. Slowly lower eggs into water using a slotted spoon. Cook 6 minutes maintaining a gentle boil. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool. Remove the shells, slice egg in half lengthwise, and set aside. 

Crispy Garlic Slices

Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, about 3 minutes, until the garlic is golden brown. Spread the garlic slices on paper towels to dry. Store in an airtight container, where they will keep for months, and reserve the oil for cooking.

Instant Ramen

Cook Instant ramen per package instruction.  

Transfer ramen to bowls and add soy sauce, hot sauce, fish sauce and mix. Top with Duck Slices, egg, green onions, and furikake or sesame seeds.