Premium

Duck Confit & Coconut Curry Ramen

with Bok Choy & Crispy Onions

40 MIN

+$11.99/serving 4 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

1310 Cals (est.)

View Full Nutrition

fresh

ingredients

32 oz Cooked Duck Leg Confit
1 lb Ramen Noodles
1½ Tbsps Yellow Curry Paste
2 13.5-Oz Cans Light Coconut Milks
5 Tbsps Light Brown Sugar
⅓ cup Crispy Onions
15 oz Baby Bok Choy
½ cup Cilantro Sauce
2 cups Chicken Bone Broth
1 bunch Mint
2 tsps Tamarind Paste
3 Tbsps Soy Glaze
⅓ cup East Asian-Style Sautéed Aromatics
2 Tbsps Soy Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large 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.

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 four serving bowls. Wipe out the pot.

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); 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.

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 large 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 four 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!