Ramen with crispy duck from Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day (page 108) by Alexander Smalls and JJ Johnson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on October 28, 2024

    This was very very good, despite my making things harder on myself by making the ramen noodles from scratch (the book doesn't require this). The flavor profile was stupendous, and I absolutely love duck, so having it as the protein in ramen felt extra decadent. I did have to double the chicken stock from 2 cups to 4. It just wasn't enough liquid to cook the noodles through and mingle the flavors. I kept the other measurements the same, and it cooked into a delicious broth. Do be careful with those birds eye chiles! They pack a punch!

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