Bacon-Duck "Ramen" Recipe

By Ricardo Heredia

  • Prep Time
    30 min
  • Cook Time
    30 min
  • Serving Size


  • 4 qts of bacon-duck miso
  • 6 soft cooked eggs
  • 2 lbs of duck noodles
  • 1 cup of rendered duck skin cracklins
  • 1 bunch of scallions
  • 2 cups of pea sprouts
  • 1/4 cup of black sesame seeds
  • 2 lbs of braised Wright Brand Bacon
  • 2 lbs of binchotan coals
  • 2 oz of micro marigolds


  1. Build, slice bacon and grill over binchotan coals, cook eggs for 6 minutes covered over coals.
  2. Place “noodles” in a pile centered in a bowl. Add broth, peel eggs and cut in half lengthwise then place in soup.
  3. Top with scallions, pea sprouts, sesame and marigolds.
  4. Serve cracklins in ramen spoon on the side with chopsticks.
  5. Place all ingredients in pressure cooker and bring to a 15 psi’s.
  6. Cook for 20 minutes and remove bacon and strain miso broth.
  7. Remove skins and chop to 1in x 1in and reserve.
  8. Add all ingredients except skin to food processor and blend well for 2 minutes.
  9. Remove and push through tamis.
  10. Place in piping bag with desired size and pipe into seasoned simmering water for 20 seconds and remove.

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