Pot pie gravy. Cook potatoes in it. Duck soup.

Last time I made duck I made duck soup with the carcass and the leftover broth. Cooked it, strained it, put in fridge and then skimmed off the congealed fat. It made great soup! Duck fat can also be rendered and is great for frying potatoes . . .

Sauce for your duck! Reduced,add some port and a little redcurrant jelly.

Back in the day when I hunted waterfowl often I would make duck and wild rice soup and use the broth from the duck along with some chicken stock as the liquid.

Duck broth makes the best ramen EVER! Yum! I'm envious.

Send it to me!

"jakkom

Duck broth makes the best ramen EVER! Yum! -------"

I nominate you for the Nobel Price in Gastronomy!

Absolutely. I would buy ducks just for making ramen.

dcarch

Thanks, everyone for your helpful suggestions.

I will attempt to make some ramen dish. Is is soup?

I only had a couple of those ramen soup kits with flavoring and they were on the old side. I bought some new ramen noodles — pretty much the only available locally were Ocean Mala brand.

There was no ramen seasoning locally, but I could order this sometime.

The bones are gone (made broth with them). The only duck meat is a small boned beast, frozen which I was going to use for a later dinner.

I have these ingredients available:

Duck broth (garlic and ginger roasted with the duck

Some duck fat

Frozen shrimp, pork, chicken and some home made frozen Char Siu

Eggs,

Green Onions, onion, garlic, ginger

maybe a bit of red bell pepper,

carrot, mushrooms, ? Sugar snap peas (in pod)

Thai bird chilies, Chinese chili,

No sprouts.

Maybe some 5 spice powder

Maybe some prickly ash Sichuan peppercorn

Soy sauce, fish sauce, toasted sesame oil

peanuts, sesame seeds.

Can some of you good cooks that know how to make a ramen dish help me out? I assume I would just follow the package directions for boiling the ramen noodles, the drain and set aside.

Thanks.

Does it have to be authentic? With those lovely ingredients, you could just make something yummy. First, I'd taste the broth. Is it strong or mild? Salty or bland? Etc. If it's strong, you can water it down, or add some unseasoned stock. Chop the vegetables you want to use, or make it more authentic and cut uniform strips in all. Sauté them in some of the duck fat until slightly softened. Don't overdo the fat--it's tempting to do. Add spices and/or chilis just long enough to bloom the flavor. Add the broth and bring to a boil. Reduce to simmer and adjust seasoning and spices to taste. Add any of the soy/fish sauces you want, bit by bit until it tastes right, being careful of the quantity. Because you have a limited amount of broth, I'd cook the ramen separately to just softened before adding it to the soup, That way it can absorb some broth without sucking it all up, and it's easier to see the quantity you should use.

Meanwhile, defrost and brown and season your protein(s) and toast the peanuts, chop the green onions, and prep anything else you want to add. Put the protein in the soup with the noodles. Garnish with the green onions and peanuts or seeds.

Sounds good to me! But as noodle soup. :) Someone else will have to help you make it authentic. :)

Thanks so much plllog. No, it doesn’t have to be authentic at all. I have only eaten those packaged kits and doctor them up with things like scallions, shrimp, shredded sugar snap peas, jalapeño, that sort of thing. I have a hard time finding fresh sprouts here.

I have been looking at a few online recipes to get an idea. It seems that ramen then is ramen noodles is a flavorful broth, perhaps seasoned in any number of ways, and to the hot bowl of broth and noodles, one add any variety of yummy things from very soft cooked eggs, protein, julienned vegetables or greens and perhaps some chilies or sprouts. Something like that? The dishes always look fantastic.

Years ago I experimented with miso, kelp, bonito and dashi like stuff. I liked the idea, but there was something about some of those ingredients that was incompatible with my olfactory sensibilities. The bonito came on too old dried fish too aggressive (but I like Vietnamese fish sauce, anchovies, salt cod). The miso rang in with a metallic hue. Some seaweed I like, some is too seaweed iodine errp for me. I like the idea, just not many of those foundation notes.

I will defrost the broth and make some ramen dish very soon.

Yesterday I made a huge Le Creuset kettle of curried lentils with a bit of chicken. I ate two bowls of potato leek soup at 2 PM and now I’m starving hungry again.

Enjoy your own dinner, Plllog.

Thank-you! I was by myself so finished the last piece of beet greens egg bake and had an artichoke with teriyaki sauce. It sounds weird, but I had a little container left over from Japanese takeout, and it's surprisingly good on artichokes. :)

dcarch — thank you for that good suggestion. I got to thinking about this beforeI spotted your post — I might make the mistake of obscuring the flavor of the duck broth if I get carried away. I can always do that with more common broth.

Since I only have a couple (2-4) of cups of duck broth, maybe I will (this time) limit the ingredients after I taste the broth for balance and salt. I think that I will defrost and use one half of the duck breast — pan fry skin side down, crisp; then turn over and cook other side for a minute. Tent and rest, thenI can slice and put the slice duck close together in with three noodles, broth, green onion and maybe a very small amount of fresh toasted sesame oil. Then I will slurp it up noisily.

Now all of your responders have given me some ideas for how to best enjoy some roasted lobster stock. Use it for ramen!

I’ve made beef pho a few times — lots of goodies to get a deeply flavored stock. Not as good as the local Vietnamese place. I have to limit that because it is so high in sodium (which, apparently in older individuals, may contribute to stiff heart and vessels. Too bad, I could have pho daily.

This duck ramen will not be as rich in sodium. Thanks again?

Plllog, it does sound good. I love beet greens, beets, and artichokes. I can imagine the teriyaki tasting good on that. Oh, just re-read — you make a beet “egg bake.” Is that a sort of quiche or frittata? Or, maybe simple cooked beets with egg in a ramekin. And that appeals to me, especially with artichokes.

I've been making egg bakes for the last six months. They're in a pie plate, and somewhere between a soufflé and a crustless quiche. I just fill the dish with broccoli or greens, pour in the seasoned custard, maybe add some cheese on top and bake it off. It's good cold or reheated, and gives some grab-and-go-ness to this crazy world. :) One thing I've found is that the veg lose their bitterness in an egg bake.

Have you made the duck ramen yet?

This may be weird, but if it is really delicious broth, you might simply drink it. Broth makes an amazing cocktail base. https://www.eater.com/drinks/2015/11/20/9616000/brood-stock-broth-cocktails

Plllog — Those egg bakes sound good.

I created a recipe some years ago where I used cooked rice, patted into the pie pan for the crust or a quiche like, lower fat pie. I’ll have to find my recipe, but I believe I used tuna with onion. I always like things that make a good grab and go — especially on busy home chore -project days.

For end of tomato season, we made whole wheat dough pizza, and layered slices of fresh garden tomatoes, EVOO, S&P, Parmesan and mozzarella cheeses. The crust is flavorful, nutty but not crisp. It’s good hot, but really great the next day for a wholesome flavorful quick cold lunch. Reminds mea bit of that tomato-bread soup dish. But the tart is portable.

I froze the broth and have not made the ramen yet. I hope to do so soon and will let you know how I came out.

John Liu — I have drunk both hot and cold broth before, especially when there was only a cup or so. Delicious. Thanks for that interesting broth cocktail link. A whole new take and move over Bloody Mary. Filtered home cooked clam broth is delicious, just plain. I know some people who steam their clams in beer and add an onion and black pepper. I prefer the plain broth. But a stick of celery heart with tender pale leaves might taste good in cold filter steamer broth. Got an idea for spirits on that? I do steam, not boil soft shell clams, so not much broth volume is produced. Darn delicious, however.

When I use the duck broth, here’s another idea I thought of last night: pan fried noodles with the broth. (Alas, more calories and fat.)

Carla’s (close enough?) duck confit via Bon Appetit

I finally made the Ramen with Duck Broth! Thanks to the many good suggestions. I only had about 2 cups of it, but it was intensely flavorful. I kept the duck breast frozen and decided to wing a simple recipe.

I pan fried some jumbo shrimp in their shell, shell them and cut into large pieces. Then fried the shrimp shells again to make more fond for rich stock. Perhaps sacrilege, but I combined this with the rich duck stock.

Into the broth I added (sometimes after cooking or blanching:

a few sugar snap peas, green onion, romaine leaves, shrimp pieces, black woodear mushroom, sesame oil, ramen noodles (cooked and drained). I got four sizable servings of fantastic and satisfying soup. My BH rated it highly and said that it could be served in a high end restaurant. <——— maybe he needs something mended or oatmeal-raisin bread.

I’ll consider buying duck just to make more soup like this. I ate a bit more for lunch today.

"---- I pan fried some jumbo shrimp in their shell, shell them and cut into large pieces. Then fried the shrimp shells again to make more fond for rich stock. Perhaps sacrilege, but I combined this with the rich duck stock. ---"

Brilliant combination!

Ducks feed in ponds. They eat little shrimps and fish. Shrimps and ducks are made for each other.

dcarch

Thank you, dcarch. It seemed like a good fit. I was also reminded of pad thai— chicken, shrimp, noodles, scallion (egg, tamarind, garlic, tiny dried shrimps, preserved radish, fresh beansprouts, cilantro, lime, chopped roasted peanuts, oil)