Name: Asian Noodles with Barbecued Duck Confit
Cook time: 25 min
Total time: 50 min
Yield: Makes 4 (main course) servings
Ingredients: 7 ounces (1/4-inch-wide) dried rice-stick noodles (rice vermicelli); 2 medium carrots, cut into matchsticks; 1/4 pound Chinese long beans or regular green beans, cut into 1-inch lengths; 4 Confit Duck Legs at room temperature; 1/2 cup chopped scallions (about 3); 2 cups coarsely torn mixed fresh herbs such as mint, cilantro, and basil; 2 tablespoons hoisin sauce; 1 tablespoon fresh lime juice; 2 teaspoons Sriracha (Southeast Asian chile sauce); 1/4 cup soy sauce; 3 tablespoons Chinese black vinegar (preferably Chinkiang); 1 1/2 tablespoons packed dark brown sugar; 1 teaspoon Asian sesame oil; 1 garlic clove, finely chopped

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Asian Noodles with Barbecued Duck ConfitRomulo Yanes

Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery rice noodles and tender duck, its skin crisped under the broiler. When roasting the duck, be careful not to overcook it—you dont want it to dry out and become stringy.

Cooks' note:

Glaze and sauce can be made 4 hours ahead and chilled.

Recipe notes

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