Name: Crispy Shredded Duck and Noodle Salad
Cook time: 45 minutes
Total time: 45 minutes or less
Yield: Makes 6 first-course servings
Ingredients: 2 ounces dried rice-stick noodles (rice vermicelli); 1 1/2 tablespoons rice vinegar (not seasoned); 1 1/2 teaspoons sugar; 1/4 teaspoon salt; 1/4 cup plus 1 tablespoon vegetable oil; 2 (6- to 7-ounce) confit duck legs, meat (with skin attached) removed from bone in large pieces; 1 large shallot, thinly sliced crosswise and separated into rings (1/3 cup); 1 (6-inch) piece seedless cucumber (usually plastic-wrapped), peeled; 1 firm-ripe medium peach or nectarine, halved lengthwise and pitted; 6 large Boston lettuce leaves; 24 fresh mint leaves; 24 fresh cilantro leaves; 18 Thai basil leaves or small Italian basil leaves; Accompaniment: sweet chile dipping sauce and/or nuoc cham; a Japanese Benriner or other adjustable-blade slicer

Image may contain Plant Food Produce and Vegetable

Crispy Shredded Duck and Noodle SaladTina Rupp

It's important to use large lettuce leaves (about 6 inches) for this salad, so you may need to buy 2 heads of lettuce in order to get 6 good leaves.

Active time: 45 min Start to finish: 45 min

Recipe notes

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