Asian Noodles With Barbecued Duck Confit
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
53
Spice
57
Sweetness
48
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 medium
Carrot (cut into matchsticks)450 g
Chinese Long Beans2 tbsps
Hoisin Sauce1 tbsp
Lime Juice (fresh)1 cup
Soy Sauce1.5 tbsps
Dark Brown Sugar (packed)Directions:
1
Soak noodles in cold water to cover 30 minutes
2
While noodles soak, stir together all glaze ingredients in a small bowl
3
Stir together all sauce ingredients in another small bowl
4
Preheat oven to 450°F with rack in middle
5
Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon
6
Return water to a boil and cook beans until crisp-tender, about 2 minutes
7
Transfer to bowl with carrots
8
Bring a pasta pot of water to a boil
9
Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan
10
Brush or spoon about half of glaze over skin side of duck
11
Roast duck until well browned, about 20 minutes
12
Turn on broiler
13
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
14
Keep warm, covered
15
Drain noodles, then cook in boiling water 30 seconds
16
Reserve 1 cup cooking water and drain noodles again
17
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 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 Soak noodles in cold water to cover 30 minutes
18
While noodles soak, stir together all glaze ingredients in a small bowl
19
Stir together all sauce ingredients in another small bowl
20
Preheat oven to 450°F with rack in middle
21
Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon
22
Return water to a boil and cook beans until crisp-tender, about 2 minutes
23
Transfer to bowl with carrots
24
Bring a pasta pot of water to a boil
25
Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan
26
Brush or spoon about half of glaze over skin side of duck
27
Roast duck until well browned, about 20 minutes
28
Turn on broiler
29
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
30
Keep warm, covered
31
Drain noodles, then cook in boiling water 30 seconds
32
Reserve 1 cup cooking water and drain noodles again
33
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 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