Crispy Shredded Duck and Noodle Salad

Name: Crispy Shredded Duck and Noodle Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 18 smalls 18 Thai basil leaves or small Italian basil leaves; 6 larges Boston lettuce leaves; 6 servings Accompaniment: sweet chile dipping sauce and/or nuoc cham; 1 (6-inch) piece seedless cucumber (usually plastic-wrapped), peeled; 340 grams confit duck legs, meat (with skin attached) removed from bone in large pieces; 24 fresh cilantro leaves; 24 fresh mint leaves; 1 medium firm-ripe medium peach or nectarine, halved lengthwise and pitted; 57 grams dried rice-stick noodles (rice vermicelli); 2 Tbsps rice vinegar (not seasoned); 0 teaspoons salt; 79 milliliters large shallot, thinly sliced crosswise and separated into rings; 2 teaspoons sugar; 59 milliliters vegetable oil

Crispy Shredded Duck and Noodle Salad might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This dairy free recipe has 232 calories, 12g of protein, and 14g of fat per serving. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of sugar, piece cucumber, confit duck legs, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Cook noodles in a 4-quart pot of boiling salted water until just tender, 2 to 3 minutes.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain in a colander, then rinse under cold water and drain well. Stir together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add noodles and toss well.

Ingredients you will need

Pasta

Vinegar

Sugar

Water

Salt

Equipment you will use

Colander

Bowl

Heat 1 tablespoon oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté duck pieces, starting with skin sides down and turning occasionally, until skin and meat are crisp, 3 to 5 minutes.

Ingredients you will need

Whole Duck

Meat

Cooking Oil

Equipment you will use

Frying Pan

Transfer with tongs to a cutting board. (Do not clean skillet.)

Equipment you will use

Cutting Board

Frying Pan

Tongs

When duck is cool enough to handle, remove crisp skin from meat and thinly slice skin.

Ingredients you will need

Whole Duck

Meat

Remove and discard any excess fat from meat, then shred meat into 1/4-inch-wide pieces.

Ingredients you will need

Meat

Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then fry shallot, stirring occasionally, until golden brown, about 2 minutes (watch closely, as shallot can burn easily). Quickly transfer with a slotted spoon to paper towels to drain.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Working around core of cucumber, cut thin lengthwise slices (about 1/8 inch thick) with slicer, then stack slices. Halve stack crosswise, then cut slices lengthwise into 1/4-inch-wide matchsticks.

Ingredients you will need

Cucumber

Cut each peach half lengthwise into 1/8-inch-thick wedges with slicer or a sharp knife.

Ingredients you will need

Peach

Equipment you will use

Knife

Put 1 lettuce leaf on each of 6 plates, then divide noodles among leaves and top with duck (meat and skin), cucumber, peach, shallot, and herbs. To eat, roll lettuce leaf into a cylinder to enclose filling.

Ingredients you will need

Lettuce Leaf