Restaurant-Quality Homemade Duck Ramen
Last updated Oct 09, 2026
Bring the authentic flavors of a traditional ramen shop into your home kitchen with this rich, rich Duck Ramen recipe. By making a deeply savory duck broth from roasted duck bones and using a TempPro TempSpike PLUS TP972 Smart Wireless Meat Thermometer, you can easily achieve crispy-skinned, perfectly cooked tender duck breast every single time.
Restaurant-Quality Homemade Duck Ramen
Servings: 2-3
Total: 150 min
Prep: 15 min
Cook: 135 min
5.0
Ingredients
- 2 boneless duck breasts
- 2 duck legs, thigh attached
- Remaining duck parts, chopped into pieces for broth
- 1 pack ramen noodles (or dried wheat noodles)
- Aromatics: Ginger, green onions (scallions), and garlic
- Broth Flavorings: 2 stalks lemongrass, 1 sheet kombu (kelp), light soy sauce, dark soy sauce
- Seasoning: 1 tsp salt, freshly ground black pepper
- 1 large leek, julienned
- 1 small bowl green onions, chopped
- Toasted white sesame seeds
- Rehydrated kombu (from the broth)
Key Tools
Recipe Instructions
1
Roast the Duck: Preheat your oven to 400°F (200°C). Chop the duck into smaller pieces, place them on a baking sheet.
2
Simmer the Duck Broth: Insert a wire-free probe of the TempPro TempSpike PLUS TP972 Smart Wireless Meat Thermometer into a duck leg to monitor internal temperature. In a large pot, heat a splash of oil and sear the ginger, green onions, and garlic until fragrant. Add the roasted duck and two duck legs. Add lemongrass, soaked kombu, and enough water to submerge everything. Bring to a boil, then stir in light and dark soy sauce. Cover and simmer over medium-low heat for 2 hours.
3
Sear & Roast the Duck Breasts: Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides generously with salt and black pepper using the TempPro APG710 Electric Salt & Pepper Grinder Set. Insert the other wireless probe of the TempPro TP972 into the thickest part of the duck breast and set your target alarm temperature in the TempPro app. Place the duck breasts skin-side down in a skillet over low heat to render out the fat and sear until golden brown. Transfer to the oven and roast until the TempPro TP972 alert sounds. Remove and let the duck rest before thinly slicing.
4
Strain the Broth: Remove the cooked duck legs and kombu from the pot. Strain the broth through a fine-mesh strainer or broth bag into a clean bowl for a silky, smooth soup base.
5
Sear Duck Legs & Prep Garnishes: Quickly sear the cooked duck legs in a skillet over high heat until the skin turns crispy and golden. Thinly slice the white part of the leek into fine strips and chop the green onions.
6
Assemble the Ramen Bowl: Cook the ramen noodles according to package instructions and drain well. Divide noodles into serving bowls. Top with a seared duck leg, julienned leeks, rehydrated kombu, and thinly sliced duck breast along the side. Pour the hot duck broth over the noodles, sprinkle with chopped green onions and white sesame seeds, and enjoy!
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