Asian Noodles with Barbecued Duck Confit

A luxurious Asian fusion dish combining tender rice noodles with succulent barbecued duck confit, fresh vegetables, and aromatic herbs, all tossed in a flavorful sauce combining hoisin, soy, and Chinese black vinegar.

4 servings

1 hr 29 min

Published October 4, 2025

Ingredients

•7 ounces dried rice-stick noodles
•2 medium carrots
•¼ pound Chinese long beans
•4 whole Confit Duck Legs
•½ cup chopped scallions
•2 cups mixed fresh herbs
•2 tablespoons hoisin sauce
•1 tablespoon fresh lime juice
•2 teaspoons Sriracha
•¼ cup soy sauce
•3 tablespoons Chinese black vinegar
•1½ tablespoons dark brown sugar
•1 teaspoon Asian sesame oil
•1 clove garlic
•finely chopped

Cooking Instructions

1.
Soak noodles in cold water to cover 30 minutes.
30 min
2.
While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.
5 min
3.
Preheat oven to 450°F with rack in middle.
10 min
4.
Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.
5 min
5.
Bring a pasta pot of water to a boil.
10 min
6.
Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.
20 min
7.
Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.
2 min
8.
Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.
1 min
9.
Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
3 min
10.
Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
3 min

Ingredients

•7 ounces dried rice-stick noodles

•2 medium carrots

•¼ pound Chinese long beans

•4 whole Confit Duck Legs

•½ cup chopped scallions

•2 cups mixed fresh herbs

•2 tablespoons hoisin sauce

•1 tablespoon fresh lime juice

•2 teaspoons Sriracha

•¼ cup soy sauce

•3 tablespoons Chinese black vinegar

•1½ tablespoons dark brown sugar

•1 teaspoon Asian sesame oil

•1 clove garlic

•finely chopped

Cooking Instructions

Soak noodles in cold water to cover 30 minutes.

30 min

While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.

5 min

Preheat oven to 450°F with rack in middle.

10 min

Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.

5 min

Bring a pasta pot of water to a boil.

10 min

Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.

20 min

Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.

2 min

Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.

1 min

Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary

3 min

10.

Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary

3 min