Crispy Shredded Duck and Noodle Salad

Crispy Shredded Duck and Noodle Salad
Photo by Tina Rupp

Ingredients

  • 1 firm-ripe medium peach or nectarine
  • 1 large shallot
  • 2 (6- to 7-oz) confit duck legs, meat (with skin attached) removed from bone in large pieces
  • 1 Japanese Benriner or other adjustable-blade slicer
  • 1 ½ teaspoons sugar
  • 18 Thai basil leaves or small Italian basil leaves
  • 5 tablespoons vegetable oil
  • + 8 more ingredients
    • 24 fresh mint leaves
    • 1 6-inch piece seedless cucumber (usually plastic-wrapped)
    • 6 large Boston lettuce leaves
    • sweet chile dipping sauce and/or nuoc cham
    • ¼ teaspoon salt
    • 2 ounces dried rice-stick noodles (rice vermicelli)
    • 1 ½ tablespoons rice vinegar (not seasoned)
    • 24 fresh cilantro leaves

Cook noodles in a 4-quart pot of boiling salted water until just tender, 2 to 3 minutes. Drain in a colander, then rinse under cold water and drain well. Stir together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add noodles and toss well. Heat 1 tablespoon oil in a 10- to 12...

View full recipe at Epicurious

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