Asian Noodles with Barbecued Duck Confit

Asian Noodles with Barbecued Duck Confit
Photo by Romulo Yanes


  • 1 ½ tablespoons packed dark brown sugar
  • 2 teaspoons Sriracha (Southeast Asian chile sauce)
  • 2 cups mixed fresh herbs such as mint, cilantro, and basil
  • 4 Confit Duck Legs
  • ½ cup scallions
  • ¼ pound Chinese long beans or regular green beans
  • 1 teaspoon Asian sesame oil
  • + 7 more ingredients
    • 3 tablespoons Chinese black vinegar (preferably Chinkiang)
    • 2 tablespoons hoisin sauce
    • 1 tablespoon fresh lime juice
    • ¼ cup soy sauce
    • 1 clove garlic
    • 2 medium carrots
    • 7 ounces (1/4-inch-wide) dried rice-stick noodles (rice vermicelli)

Soak noodles in cold water to cover 30 minutes. While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl. Preheat oven to 450°F with rack in middle. Blanch carrots in a small saucepan of boiling water 30 seconds, then trans...

View full recipe at Epicurious


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