Jan 12 2010
As mentioned in the previous post, we reserved the duck stock we made for the raviolis to have our 3rd meal that involves “duck” – Ramen with Duck Stock. The stock was prepared by simmering the duck bones for several hours in water with a combination of onions, celery, and carrots. We refrigerated the stock overnight in order to discard excess fat that separates on top. There really isn’t much of a recipe with this ramen, only that we just added together ingredients like strips of pork tenderloin, shitake mushrooms, boiled egg, nori, scallions, and pickled ginger. Whatever you like in your ramen, just add it in!