Asian Noodles with Barbecued Duck Confit
The recipe Asian Noodles with Barbecued Duck Confit is ready in about 50 minutes and is definitely a great dairy free option for lovers of Mediterranean food. This recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 680 calories, 54g of protein, and 22g of fat per serving. This recipe serves 4. Head to the store and pick up coarsely torn herbs such as mint, carrots, soy sauce, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.
Instructions
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 450°F 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 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.
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.
Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.
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
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.