Mazemen Ramen Bowl with Grilled Duck
- Preparation : 30 minutes
- Cooking : 20 minutes
- Portions : 4 to 6
- 3-4 Brome Lake duck breasts
- 4 packages (about 85 g each) ramen noodles (just the instant noodles)
- Coriander leaves, chopped
- Toasted sesame oil
- Creamy Japanese dressing (Wafu style)
- Salt and pepper
- 2 medium carrots, finely julienned
- 250 ml (1 cup) frozen corn kernels, microwaved in water to warm
- 8-12 leaves of lettuce of your choice
- 375 ml (1½ cups) seaweed salad or flavoured dried seaweed
- 4 green onions, sliced
- Black and white sesame seeds
Heat water in a large saucepan. When it boils, add the Ramen noodles. Cook for a few minutes, as directed on the package and drain. Return the noodles to the saucepan and add some of the coriander leaves. Drizzle with a little toasted sesame oil and Japanese dressing. Mix and set aside.
Place a small drip pan or aluminum sheet directly below the rack where you will cook the duck. This is to catch the cooking fat and prevent flareups.
Preheat the barbecue to high heat, turning off the central burner for indirect cooking.
Trim some of the excess skin from the ends of each breast, then score the skin in a crisscross pattern without cutting the meat. Season with salt and pepper to taste.
Place the duck breasts in the centre of the barbecue (over the burner that is off) and grill for 3 minutes with the skin side down, then 9-10 minutes with the meaty side down, and finish with another 3 minutes skin side down. Be careful to avoid flareups. If this happens, move the meat and turn it over.
Remove the duck breasts from the grill and set aside for 5 minutes, loosely covered with a sheet of aluminum foil.
In the meantime, divide the Ramen noodle mixture into 4-6 bowls and garnish with the julienned carrots, corn kernels, lettuce leaves and seaweed salad. Cut the duck breasts into cubes and arrange them in the Mazemen bowls. Garnish with green onions and sesame seeds. Drizzle with a little creamy Japanese dressing and serve immediately.
Recipe developed by Nicolas Vallée, professional chef