Ingredients
For noodles
- 7 oz (1/4-inch-wide) dried rice-stick noodles (rice vermicelli)
- 2 medium carrots, cut into matchsticks
- 1/4 lb 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
For glaze
- 2 tablespoons hoisin sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons Sriracha (Southeast Asian chile sauce)
For 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
Description
Glazed With A Mix Of Hoisin, Lime Juice, And Sriracha Sauce, Duck Confit Happily Travels From France To China.
Gourmet Magazine
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