Duck Ramen with a hot sauce broth

Duck Ramen with hot sauce broth

I had a dilemma. I didn’t want to go shopping but I only had one duck breast for dinner. I had bought it as a starter that never happened and now I had to make it in to a dinner for two.

I had a look through my fridge and my cupboards and decided to make ramen for dinner. I wanted something healthy but filling.

I had a daikon, turnip, carrot, wild garlic and courgette in the veg box. I love eggs and I had some quails eggs that would be a treat.

quails egg

Did you know that you can buy ready cooked, and peeled, quails eggs? I didn’t know this until a friend showed me. They are hard boiled but I still prefer to cook mine with a runny yolk even if they are a bit fiddly to peel.

Duck Ramen with hot sauce broth

preparation time 20 minutes

cooking time 5 minutes

oven 160C or 320F

serves 2


  • 1 duck breast
  • 2 portions of egg noodles
  • 1/2 courgette
  • 1 carrot
  • 1/2 turnip
  • 1 piece of daikon
  • 8 dl or 4 cups of chicken broth
  • 2 tbsp Shaoxing rice wine
  • 1 tsp Heatonomy Very Hot Hot Sauce, or your favorite hot sauce
  • a small handful of chopped herbs, I used wild garlic but parsley or coriander would be delicious
  • salt & pepper to taste

Heat the broth and add the Shaoxing rice wine. Keep the broth simmering until you re ready to cook the noodles.

Salt the duck breast and score the skin. Place it skin side down in a cold pan and heat it up. Pan fry until the fat renders and the skin crisps up. Turn the duck skin side up and place in the oven for 12 minutes.

When the duck is cooked let it rest for 10 minutes and brush it with barbecue sauce before slicing it.

Glazed duck breast

Whilst the duck is resting grate the carrot and the turnip. Slice the daikon and cut the courgette and cook the noodles in the broth.

Boil the quails eggs, peel and cut them in half.

Place the noodles in a bowl and add all the other ingredients. Add the broth and last add the hot sauce.

Duck Ramen with hot sauce broth

It was warming, hearty, healthy and one duck breast was plenty for two.

The vegetables worked really well and this is a great way to use up any left over vegetables or seafood/meat.

I am bringing my ramen to the always lovely Angie’s Fiesta Friday

This weeks co host is Mollie, The Frugal Hausfrau, a generous and brilliant blogger, make sure to check it out!

10 Responses to “Duck Ramen with a hot sauce broth”
  1. Quail eggs eh?

    I’ve never tried those before.

  2. Looks very much yummers! I’m hoping to get the chance to try this!

  3. Array says:

    As soon as I saw Duck Ramen, even before I clicked over from Fiesta Friday, I thought, I bet that’s Petra!! What a gorgeous Ramen!! You would not believe the amount of wild garlic trying to take over my garden. I let one little guy grow a few years back and now it’s insane. It’s considered a noxious weed here, and now I know why! But I’d have to have a LOT of your Ramen to make a dent in it, lol!!
    Thanks for sharing with us at Fiesta Friday!

  4. You are a master chef!! How you could come up with something this great just by looking at the ingredients you have at hand is a skill I aspire to have. Most of the time I have to scramble to get to the store for “missing things”. I need to learn to substitute! Quail eggs are so cute!

    • petra08 says:

      Oh Angie
      You are too nice! I think I am just a bit lazy! And anywhere besides the butcher where I got the duck breasts they sell them in 2 so I would have had one too many, well am sure M would have had no problems eating it but still! ha ha I am so glad you liked it. I love quails eggs, they are like a perfect little egg and they taste so good! x

  5. oldfatguy says:

    I love the plating and colours!

    • petra08 says:

      hi David
      Thank you! Am so glad you like it! I am sure you would make it even more delicious by smoking the duck breast! 🙂

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