#crispy duck

[brattylikestoeat]

[zelly-raptor]

15/10/2025: Draw-Tober day 15: Favourite Pokémon.

For Wednesday's prompt it was to draw your Favourite Pokémon. Since I can remember most of the original 150 Pokémon I chose Magmar!

As a kid Magmar was always my Fave probably cause unlike most modern Pokémon they don't resemble any animal in existence. They are just straight up a Monster, a Fire breathing Monster too! I could argue that maybe they look like a Flaming Duck on Steroid... What do you think?

Do you have a Favourite Pokémon? Why not let me know.

Magmar is property of Game freak™ and Nintendo™ all rights reserved.

[icleanedthisplate]

Cream Cheese Wontons, Crispy Duck. A Taste of Thai. Fayetteville, Arkansas. 4.24.2024.

NOTE TO SELF: Not as good as last month; a little dry. But still better than most meals.

Currently ranked 3rd of 20 April meals.

[paulpingminho]

[leomitchellart]

Inktober 2021 Prompt no.28 - “Crispy” 🍗 

Once Inktober is complete, I’m looking forward to ordering a takeaway on Halloween night. 

Buy me a Ko-Fi

[exploring-with-blue]

Crispy hoisin duck noodles 🍽🦆

[aiiaiiiyo]

Crispy duck, blueberry-port sauce, and mashed potatoes Check this blog!

[fritesandfries]

Roasted Duck Ramen

We made a whole roasted duck for dinner one evening.

Because it’s just the two of us (and a baby with no teeth), there were a good amount of leftovers. S thought it would be fun to try to make ramen with it. 

I’ve never made duck stock before, nevertheless duck ramen, so I ended up half-assing the stock a little bit. I wasn’t sure how the flavor would turn out -- and I didn’t want to put too much effort in something that could be a total failure -- but we did get enough duck flavor out of it! I was pretty pleased with how it turned out.

As for the rest of the dish, it technically took me two days to make this duck ramen. This is probably one of the most intense things I’ve put on this blog so far, even more intense than the time I made bánh mì from scratch. If you’re suffering from the winter blues or you just need a new food adventure, use this recipe post as a guiding light for a delicious idea.

A note about the duck: We did prepare a whole duck but I have omitted the recipe from this post. If I put the recipe in this post, you’d be overwhelmed and scrolling for a pretty long time. Therefore, to make the duck, use this recipe and make sure to save the carcass and bones.

Day 1 -- Make Duck Stock

Duck stock (makes about 11 cups):

3 medium carrots, sliced into 1/2-inch-thick rounds

2 stalks celery, roughly chopped

1 yellow onion, roughly chopped

2 green onions

5 garlic cloves, crushed

2 tsp. kosher salt

12 cups water

3 pounds duck carcass

Combine the first six ingredients in a large soup pot over medium high heat. Dry sauté until garlic is fragrant. Add water and duck. Bring pot to a boil and reduce temperature to bring it to a simmer. Simmer for 3 hours, skimming the scum on top from the stock with a spoon every 15 minutes for the first hour. Strain and set aside. Refrigerate when cooled.

The stock recipe is still in progress IMO because I think it can be better. Try to use this recipe as a guideline.

Day 2 -- Make Tare and Assemble the Ramen

Ramen stock (for about 2 servings):

1-inch piece ginger, peeled and cut into 1/4-inch pieces

1/2 ounce dried kombu

2 1/2 tsp. dashi powder

Fill a saucepan or small pot with half of the duck stock. Add ginger, kombu, and dashi. Bring to a simmer and cook on low for one hour.

Meanwhile, make the tare -- an important component of ramen flavoring.

Tare (for 2 servings):

1 tbsp. aji-mirin 

2 tbsp. soy sauce   

1/4 tbsp. sake    

1/4 tsp. rice wine vinegar

In a small mixing bowl, combine ingredients together. Divide among two large bowls.

Once the ramen stock and tare is ready, assemble the dish!

Ramen (for 2 servings):

11 oz. fresh medium-sized ramen noodles

tare

about 4 c. ramen broth

Prepare noodles according to package directions. Drain and divide noodles in the tare-filled bowls. Ladle broth into the bowls. Add desired toppings -- see below.

Toppings -- feel free to use some or all of these ingredients:

Baby bok choy

Soy sauce eggs (click for recipe)

Bamboo shoot slices

Kamaboko

Sliced green onion

Crispy duck breast