Asian Noodles with Barbecued Duck Confit

Ingredients for Asian Noodles with Barbecued Duck Confit

• 200g (1/4-inch-wide) dried rice-stick noodles (rice vermicelli)

• 2 medium carrots, cut into matchsticks

• 110g Chinese long beans or regular green beans, cut into 1-inch lengths

• 4 Confit Duck Legs at room temperature

• 80g chopped spring onions (about 3)

• 2 cups coarsely torn mixed fresh herbs such as mint, coriander, and basil

• 2 tablespoons hoisin sauce

• 1 tablespoon fresh lime juice

• 2 teaspoons Sriracha (Southeast Asian chilli sauce)

• 60ml soy sauce

• 45ml Chinese black vinegar (preferably Chinkiang)

• 1 1/2 tablespoons packed dark brown sugar

• 1 teaspoon Asian sesame oil

• 1 garlic clove, finely chopped

How to make Asian Noodles with Barbecued Duck Confit

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 232°C with rack in middle.

Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.

Bring a pasta pot of water to a boil.

Meanwhile, put duck legs, skin sides up, on rack of a grill pan, then pour 240ml water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.

Turn on grill. Brush duck with remaining glaze, then grill 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.

Drain noodles, then cook in boiling water 30 seconds. Reserve 240ml cooking water and drain noodles again.

Add hot noodles, sauce, and spring onions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary

Add hot noodles, sauce, and spring onions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.