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Active Time
25 min
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Total Time
50 min
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.
Ingredients
Makes 4 (main course) servings
For noodles:
For glaze:
For sauce:
Step 1
Soak noodles in cold water to cover 30 minutes.
Step 2
While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.
Step 3
Preheat oven to 450°F with rack in middle.
Step 4
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.
Step 5
Bring a pasta pot of water to a boil.
Step 6
Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup 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.
Step 7
Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.
Step 8
Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.
Step 9
Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
Step 10
Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
Glaze and sauce can be made 4 hours ahead and chilled.
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Reviews (10)
Back to TopFabulous recipe!! I made this with leftover duck confit that I had made before, so it was a wonderful change of flavors. I didn't have the vinegar or the long beans, so subbed in regular green beans and balsamic vinegar and it was still delicious.
kunjan
Portland, OR
8/7/2018
This worked great-- I used d'Artagnan duck breasts that were frozen as leftovers from grilling another meal. After defrosting them I roasted for 12 minutes with 1/2 the glaze, and then broiled with the additional glaze. I then cut each breast into 1/2" wide slices, but kept the sliced breast together to lay on top of the sauced noodles and veggies. Sprinkled with fresh mint, basil and cilantro. Perfect! Using Chinkiang vinegar, which I always keep as a staple for Asian cooking, and Sriracha really makes the dish taste authentic. I served this after a first course of potstickers of Thai dumplings, and with a variant of an Asian side salad I learned from a college friend who was Chinese: cabbage/radish/cucumber slices, marinated in sweet and sour dressing. To make the dressing, bring 1/4 c of cider vinegar/ 1 tsp of grated ginger/ 1.5 Tbles of brown sugar to a boil, then pour over the sliced vegetables and and refrigerate for 1-2 hours. Alternatively use garlic instead of ginger, or both ginger and garlic. I often sprinkle fresh cilantro on top before serving.
jeancro
Bloomington, Indiana
5/24/2017
This was a great recipe. You can use any vegetables. I used bean sprouts, peas, lotus toot and bamboo shoots. I also use some leftover roasted duck and Hong Kong style noodles. It was delicious.
emma0003
Philadelphia, PA
4/5/2017
I followed the recipe exactly using D'Artagnan duck confit. It made a wonderful meal. Like many Asian dishes, it goes together quickly after the prep. Note that the confit does not fully render under the broiler, leaving a layer of fat on the duck. It's easily removed if desired. My guest called the meal "restaurant worthy". I agree!
Anonymous
Ladera Ranch, CA
2/22/2016
Wonderful! Duck and China go so well together 3 It's amusing to for Duck Confit to be used but it works so well... the flavors and textures are an out of this work mix. @ joanhb: Did you use duck confit or just raw duck legs? The fat should be almost perfectly rendered away already on correctly done confit.
greenpeacegirl
Seattle, WA
8/5/2013
I liked the ingredients in this recipe and they did go well together. In my opinion there were too many noodles. Also, the duck didn't render any fat so there was an icky layer of fat beneath the skin. I rated it a 2 because of that and said I would not make it again. The reason is the recipe as is does not do the duck justice.
joanhb
Chicago,IL
7/14/2013
Really enjoy this recipe. Have made it many times. I use Dartagnan duck leg confit. Like it much better with Chinese long beans if you can find them. The only subsitution that I have made is to use cider vinegar instead of the Chinese black vinegar.
Anonymous
Chicago, IL
11/2/2011
I loved this dish, it was easy for a beginner cook. I made three changes to the recipe. One I used Extra Firm Tofu instead of duck. Two I did not use Sriracha in the glaze, that made it to spicy for my taste. Three I used balsamic vineger insted of black vinegar, but only because I could not find black vinegar. I soaked the Tofu in the glaze before cooking it and then soaked it again after cooking it. It was awesome. Overall I really love this recipe and will make it again.
silens_unus
Seattle, WA
7/26/2010
I made this dish pretty much according to recipe, except I used a duck breast instead of leg confit, augmented with boneless chix thigh. I also substituted rice wine vinegar for black vinegar. This is a wonderful blend of exotic flavors, and the grilled and slightly charred poultry is delicious. You could make it with all chix (my wife preferred it to the duck). It's in my recipe box.
phydo76
Toledo, OH
6/18/2010
Does the test kitchen know what rice vermicelli is? Because it is not what is pictured in the photo.
Anonymous
9/10/2008
