Duck Confit & Coconut Curry Ramen with Bok Choy & Crispy Onions
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Duck Confit & Coconut Curry Ramen

with Bok Choy & Crispy Onions

40 MIN
+$12.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Savory, glazed duck confit is served over springy ramen noodles and an aromatic broth made with coconut milk, yellow curry paste, ginger, garlic, and more.

INGREDIENT IN FOCUS
Duck confit is a classic preparation in French cuisine where duck is slow-cooked in its rich rendered fat until the meat is extremely tender and falling off the bone. Our pre-cooked duck leg confit is perfect for doing just that: pulling the meat off the bone and reheating in the pan with sweet soy glaze.
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  • Nutrition
    PER SERVING
  • Calories
    1350 Cals (est.)
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fresh
ingredients
Duck Confit & Coconut Curry Ramen with Bok Choy & Crispy Onions
Title
  • 16 oz Cooked Duck Leg Confit
  • ½ lb Ramen Noodles
  • 1 Tbsp Yellow Curry Paste
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 Tbsp Light Brown Sugar
  • ⅓ cup Crispy Onions
  • 10 oz Baby Bok Choy
  • ¼ cup Cilantro Sauce
  • 1 Bird's Eye Chile Pepper
  • 1 bunch Mint
  • 1 cup Chicken Bone Broth
  • 2 tsps Tamarind Paste
  • 2 Tbsps Soy Glaze
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 1 Tbsp Soy Sauce
time-saving
tips & techniques
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Pick the mint leaves off the stems. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling.

Cook the noodles
2 Cook the noodles
Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Wipe out the pot.
Start the broth
3 Start the broth

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sautéed aromatics (carefully, as the liquid may splatter) and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tamarind paste, soy sauce, sugar, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined.

Finish the broth
4 Finish the broth

To the pot, add the bone broth and coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Add the sliced bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

Glaze the duck & serve your dish
5 Glaze the duck & serve your dish

Meanwhile, pat the duck dry with paper towels. Pull the meat off the bones, tearing into bite-sized pieces. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pulled duck in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the soy glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the duck is coated and heated through. Turn off the heat. Carefully divide the finished broth between the two bowls of cooked noodles. Serve the finished broth and noodles topped with the glazed duck. Drizzle with the cilantro sauce. Garnish with the crispy onions and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Duck Confit & Coconut Curry Ramen

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Pick the mint leaves off the stems. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling.

2 Cook the noodles
Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Wipe out the pot.
Cook the noodles
Start the broth
3 Start the broth

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sautéed aromatics (carefully, as the liquid may splatter) and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tamarind paste, soy sauce, sugar, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined.

4 Finish the broth

To the pot, add the bone broth and coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Add the sliced bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the broth
Glaze the duck & serve your dish
5 Glaze the duck & serve your dish

Meanwhile, pat the duck dry with paper towels. Pull the meat off the bones, tearing into bite-sized pieces. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pulled duck in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the soy glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the duck is coated and heated through. Turn off the heat. Carefully divide the finished broth between the two bowls of cooked noodles. Serve the finished broth and noodles topped with the glazed duck. Drizzle with the cilantro sauce. Garnish with the crispy onions and mint leaves (tearing just before adding). Enjoy!

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