Free-range duck ramen

Duck breast fillet ramen with an autumn twist - with pumpkin! Ideal for cooler days.

Medium
45 min.

Ingredients

2 Pck Nature & Respect free-range duck breast fillet
200 g ramen noodles
300 g pumpkin, cut into small cubes
200 g tofu, cut into small cubes
1.5 l chicken stock
2 tbsp soy sauce
1 tbsp sesame oil
1 teaspoon ginger, finely grated
2 cloves of garlic, finely chopped
1 tsp miso paste (optional)
4 eggs
Nori leaves, cut into strips
Spring onions, cut into rings
Sesame seeds

Preparation

Fry the free-range duck breast fillet in sesame oil until golden brown and cut into strips.
Heat the chicken stock in a large pan and add the ginger, garlic, soy sauce and optional miso paste.
Add the pumpkin cubes to the stock and cook until they are soft but still firm to the bite (approx. 10 minutes).
Cook the ramen noodles according to the packet instructions and set aside.
Add the tofu cubes to the stock and heat briefly so that they become warm but do not disintegrate.
Boil the eggs for about 6 minutes, rinse and peel.
Arrange the ramen noodles, duck breast strips, pumpkin and tofu in bowls and pour over the hot stock. Garnish with halved egg, nori strips, spring onions and sesame seeds.

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