Text 24545, 99 rader
Skriven 2015-03-05 18:57:48 av Dave Drum (1:261/38.0)
Ärende: Gourmet 262
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Asian Noodles w/Barbecued Duck Confit
 Categories: Pasta, Poultry, Oriental, Bbq
      Yield: 4 servings

MMMMM--------------------------NOODLES-------------------------------
      7 oz (1/4" wide) dried rice-stick
           - noodles
      2 md Carrots; in matchsticks
    1/4 lb Chinese long beans or
           - regular green beans; in 1"
           - lengths
      4    Confit duck legs @ room
           - temp
    1/2 c  Chopped scallions
      2 c  Coarsely torn mixed fresh
           - herbs such as mint,
           - cilantro and basil

MMMMM---------------------------GLAZE--------------------------------
      2 tb Hoisin sauce
      1 tb Fresh lime juice
      2 ts Sriracha

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  Soy sauce
      3 tb Chinese black vinegar
  1 1/2 tb Packed dark brown sugar
      1 ts Asian sesame oil
      1 cl Garlic; fine chopped

  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 don't
  want it to dry out and become stringy.

  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 450Ä,F/232Ä,C with rack in middle.

  Blanch carrots in a small saucepan of boiling water 30
  sec, 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.

  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.

  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.

  Serve noodles topped with duck legs and sprinkled generously
  with herbs.

  COOKS' NOTE: Glaze and sauce can be made 4 hours ahead and
  chilled.

  Gourmet | September 2008

  by Paul Grimes

  Makes 4 (main course) servings

  Meal Master Format by Dave Drum - 12 September 2008

  Uncle Dirty Dave's Archives

MMMMM

... Hypochondriac's Epitaph:  I told you that I was sick.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)