Poultry with a European passport

Ramen with goose meat

European version of the highly popular Japanese dish enjoyed by foodies around the world. Goose meat makes a very aromatic, thick broth with a rich taste.


  • 1 goose carcass
  • 1 duck carcass
  • large bunch of soup vegetables
  • 100 g ginger
  • 3 chilli peppers
  • salt and pepper to taste
  • water
  • 2 tablespoons of sweet soya sauce
  • 2 tablespoons of Teriyaki sauce

Additional ingredients:

  • 2 goose breasts
  • 100 g smoked tofu
  • a bunch of chives
  • 100 g marinated bamboo shoots
  • 1 nori leaf
  • 2 cloves of garlic
  • 50 g butter
  • 6 eggs
  • a handful of broccoli sprouts
  • 1 tablespoon of honey
  • 2 tablespoons of soya sauce
  • ramen or udon pasta


  1. Put the goose and duck carcass in a pot, pour in water, add peeled soup vegetables, chopped unpeeled ginger and chilli peppers;
  2. Stew on low heat for three hours. Then drain away the stock, season with soya sauce and teriyaki sauce, salt and pepper;
  3. Pull the skin off the goose breast and cut it into thin slices. Season with soya sauce and honey and put in the fridge for an hour;
  4. Fry the breast in goose lard and put aside on a large plate;
  5. Add chopped chives, bamboo shoots, chopped nori, semi-soft-boiled eggs, chopped tofu and broccoli sprouts;
  6. Cook the pasta according to the recipe on the package;
  7. Pour hot broth over the pasta, preventing it from sticking together. Add the chives, bamboo shoots, pieces of nori, egg cut in half, tofu and broccoli to the bowl, creating an aesthetically pleasing composition. Serve right away. Enjoy!