Duck Ramen

Pulled duck in spiced duck stock with poached shiitake and soft-cooked eggs.

Stocks and soups are a great way to utilize leftover bones. This duck ramen is an excellent example. Not only does it use the bones to make a flavorful broth but, also, the hard to remove meat that remains on the carcass.

Asian cuisine often pairs sweet spices with duck. So, I added cinnamon, ginger, and cloves to this broth. Not everyone is a fan of the sweet spices in savory dishes. To make a less spiced version, leave out the cinnamon and cloves. Then, double the amount of coriander and peppercorn.

As you can see from the recipe below, I totally cheated and bought pre-cooked ramen noodles. When shopping for ramen noodles, I try to find noodles that are a bright yellow. This color usually means they have been treated with an alkaline solution of potassium carbonate and sodium carbonate. This solution gives the noodles their distinctive chew. You might also come across noodles that have color added. Food coloring is ok as long as they also have an alkaline solution. Just choose the best option available in your area. If using fresh or dry noodles, substitute 1/2 – 2/3 for amount in the recipe.

Duck Ramen

Course Dinner, Main Course, Soup
Total Time 4 hours 30 minutes
Servings 4


  • 1 duck carcass, neck bones and wingtips
  • 3 inch ginger peeled and sliced
  • 2 each carrot peeled and rough chopped
  • 2 each green onion rough chopped
  • 2 rib celery rough chopped
  • 1/2 onion rough chopped
  • 1/4 cup soy sauce
  • 1 gallon water
  • 1/4 cup sake
  • 4 cloves garlic smashed
  • 1 stick cinnamon
  • 1/2 tsp black peppercorn
  • 1/2 tsp coriander
  • 1/4 tsp chili flake
  • 1 clove whole
  • 1 cup shiitake mushrooms
  • 1 tsp rice wine vinegar
  • 3 pounds ramen noodles precooked
  • 4 eggs
  • 1 green onion sliced thin for garnish
  • 2 inch ginger cut into matchsticks for garnish
  • pinch chili flake for garnish


  • Remove the stems from the shiitakes. Slice the mushrooms and set aside. In a large pot place the mushroom stems and all of the ingredients up to the whole cloves. Bring to a boil and reduce heat to a low simmer. Skim any foam from the top. Cook the liquid for 4 hours until it has reduced to 2-2 1/2 quarts (about 1/2).
  • Strain off the liquid, season with salt, pepper, and vinegar. Put the liquid back on the stove. Pull the meat from the bones, season with salt and pepper and set aside. There should be 1 1/2 -2 cup of meat. Bring a small pot of water to a boil. Cook the eggs in the water for 6 minutes. 8-10 for harder cooked eggs. Cool the eggs in water. Peel the eggs.
  • While the eggs are cooking bring the stock back to a boil. Add the ramen noodles, sliced shiitake, and duck meat. Cook until everything is hot. Turn off the heat and serve. Garnish with eggs, green onion, ginger, and chili flake.

Leave a Reply