Sous Vide Duck Ramen

We’ve created this exquisite Duck Ramen recipe using the advanced Sous Vide feature of your Duo Plus.

Sous Vide converts the Instant Pot into a precision cooker, allowing you to select your cooking temperature by degree.  This method is legendary for preparing perfect steak, duck, lamb with edge to edge perfection.  And it produces the most vibrant, flavourful vegetables you've ever tasted!  

So now you can amaze your guests and family with gourmet cooking that is usually only served in fine dining restaurants.  

Duck: 
2 free-range duck breasts 
1 Tbsp soy sauce 
2 Tbsp mirin 
2 spring onions, roughly chopped 
2 dried shiitake mushrooms, sliced 
 
Eggs: 
2 XL free-range eggs  
 
Broth: 
750ml / 3 cups chicken stock 
2 cloves garlic, whole but crushed 
2 large thumb size pieces of ginger, crushed (±80g)  
10g dried shiitake mushrooms  
3 Tbsp white miso paste 
8 spring onions, sliced in half 
¼ tsp chilli flakes 
 
2 packs/ portions ramen noodles (±200g each) 
100g fresh shiitake mushrooms, sliced  
 
Black sesame seeds and fresh spring onions, for garnish  
 
Method: 
 
For the duck: 
Add duck, soy sauce, mirin, spring onions and shiitake mushrooms into a vacuum seal bag (or a zip lock bag) remove air and seal. Marinate for one hour. 
 
Fill the inner pot with water up to the ½ way mark. Select Sous Vide. 54˚C for 1 hour.  
 
When the water is up to temp submerge the duck in the bag.  
 
Once cooked remove duck from bag and pat with paper towel until completely dry.  
 
Dry out the inner pot and set Sauté mode to High.  
 
Once the display reads Hot, add the duck skin side down while the inner pot heats up. Sear the duck until the skin is deeply golden brown and crisp. Remove and set aside for serving.  
 
For the eggs: 
Pour 1 cup / 250ml water into the inner pot and insert the trivet.  
Place eggs onto the trivet.  
Select the Egg setting. Set cooker to 4 minutes for a nice jammy yolk.  
Quick Release and then transfer eggs immediately into an ice bath.  
Once cool, peel and set aside for serving.  
 
For the broth: 
Combine chicken stock, garlic, ginger, shiitake mushrooms, miso paste, spring onions and chilli flakes. Stir until miso paste is dissolved.  
Pressure cook on High for 5 minutes and then Quick Release.  
Using a slotted spoon remove all the aromatics.  
 
Set pot to Sauté mode on High. Bring broth to a simmer and add noodles and shiitake mushrooms. Cook for about 3 minutes until mushrooms are tender and noodles are heated through.  
 
Assemble ramen bowls with the broth, mushrooms and noodles as the base. Slice duck breasts and arrange on top of the noodles. Slice eggs and arrange next to duck. Finish eggs with a little salt and black sesame seeds. Scatter the bowls with spring onions and serve.