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

Duck Confit & Coconut Curry Ramen

with Bok Choy & Crispy Onions

40 MIN
+$11.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    1310 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Duck Confit & Coconut Curry Ramen with Bok Choy & Crispy Onions
Title
  • 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
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 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. 

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 four 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); 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 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!

Tips from Home Chefs

Get Plans

Duck Confit & Coconut Curry Ramen

Prepare the ingredients
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.
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); 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 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!

Browse Steps
1 of 5