Shicimi spiced duck ramen

Back from tasting wines in the Alsace, back from the heavy cuisine of Alsace – more on that soon – we were in dire need of something quick and light. It’s funny how all you can think of before going on holiday is tasting the local delights, and once back all you are craving are things you didn’t have access to. In my case that would be Asian cuisine.

Granted, we didn’t actively look for an Asian restaurant in the Alsace. With pretzels and choucrote, Flammkueche, the Munster and the Kugelhopf there was no room left for Asian food. Or anything else for that matter.

Back in Brussels though the memories of good, simple and tasty Asian food are back. Armed with the Wagamama cooking book and still some energy left after the long drive, we got cooking: shicimi spiced duck ramen.

2 x 150gr boneless duck breast, skin on (we used one, half and half)
2 teaspoons shicimi (seven spice pepper)
½ teaspoon salt
½ teaspoon sugar
250gr ramen noodles
1l vegetable stock
2 handful roughly chopped pak choi (or baby spinach)
4 spring onions, trimmed and finely sliced

Prepare the duck by lightly scoring the skin. Mix the spices together and lay the duck in the marinade. If possible marinate for 1h.
Cook the duck on a very hot griddle or frying pan, skin side down, for 5min. turn over, cook for another 3min. Set aside to rest for 5min.
Cook the noodles in a large pan of boiling water for 2-3min. Drain and divide between 2 bowls. Bring the vegetable stock to the boil, add the pak choi and cook for 1min, then ladle over the noodles.
Thinly slice the duck breasts and place on top along with the spring onions.

Of course all of this was possible because the weekend before Alsace was dedicated to Asian food shopping.

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