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Crispy Shredded Duck and Noodle Salad

See full recipe on: Epicurious



Ingredients

2 ounces dried rice-stick noodles (rice vermicelli)
1 1/2 tablespoons rice vinegar (not seasoned)
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/4 cup plus 1 tablespoon vegetable oil
2 (6- to 7-ounce) confit duck legs, meat (with skin attached) removed from bone in large pieces
1 large shallot, thinly sliced crosswise and separated into rings (1/3 cup)
1 (6-inch) piece seedless cucumber (usually plastic-wrapped), peeled
1 firm-ripe medium peach or nectarine, halved lengthwise and pitted
6 large boston lettuce leaves
24 fresh mint leaves
24 fresh cilantro leaves
18 thai basil leaves or small italian basil leaves
Special equipment: a japanese benriner or other adjustable-blade slicer
Accompaniment: sweet chile dipping sauce and/or nuoc cham

Nutrition 6 servings

Per Serving % Daily Value
Calories 418
Fat 35g 55%
Carbs 15g 5%
Protein 8g 16%
Fiber 1g 5%
Cholesterol 46mg 15%
Sodium 61mg 2%
     
Fat
Carbs
Protein

Preparation






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