Duck ramen

Serves - 4

Seriously rich and nutritious. Duck goes so well with oriental flavours. Packed with prebiotics, probiotics, and gut healing bone broth.

Nutrition per serving

Fat: 8 g

Carbs: 18 g / Fibre: 5 g (Net Carbs: 13 g)

Protein: 8 g

Ingredients

• 1 roast duck carcass

• 2 lt filtered water

• 1 onion

• 1 T coconut oil

• 2 cloves garlic (crushed)

• thumb ginger (sliced)

• handful mushrooms (sliced)

• handful dried shiitake mushrooms

• duck jus (whatever is left)

• 4 T miso paste

• 1 T sesame oil

• 1 T Tamari

• 1 t chilli flakes

• 2 pak choi

• 1 courgette (spiralised)

• bunch spring onions (chopped)

• handful of coriander leaves

• salt & pepper

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Method

1. Simmer duck carcass in water for 2 hours.

2. Allow to cool and remove bones, reserving duck meat for soup.

3. In a separate pan, sweat onion in coconut oil for 10 mins.

4. Add garlic, ginger and fresh sliced mushrooms and sweat for 5 mins.

5. Add duck stock, duck jus and dried mushrooms and simmer for 30 mins.

6. Add miso, duck meat, pack choi leaves and courgette and simmer for 10 mins.

7. Add miso, duck meat, pack choi leaves and simmer for 10 mins.

8. Add sesame oil, tamari, chilli, coriander and chopped spring onion and serve.