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.
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