Fresh, bright, and bursting with flavor!
This dish is such a summertime treat - both to eat and to make! There is very little cooking involved, plus it's so simple yet so sophisticated...and gluten-free! Crispy duck confit, juicy sweet summer peaches, chewy rice noodles, and lots of fresh herbs are tucked into tender lettuce cups and topped with a sweet and spicy vinegar sauce. You can make your own duck leg confit, but you also can buy it at the store and simply heat the duck to crisped perfection. White or yellow peaches work equally well, but so too do nectarines. Serve this as a main course lunch or light dinner.
Equipment: cutting board; chef’s knife; wet measuring cup; measuring spoons; small mixing bowl; whisk; stockpot or large saucepan; colander; large sauté pan; tongs
Duck & Noodle Ingredients: 4 confit duck legs
1, 8-ounce package rice sticks (vermicelli)
1 head Bibb lettuce leaves
4 peaches (or nectarines), stones removed, sliced in eighths 1 bunch basil leaves 1 bunch mint leaves
1 small bunch scallions, trimmed, sliced on bias (white and green)
6 radishes, thinly sliced crosswise
Sauce Ingredients:
¼ cup rice vinegar 3 tablespoons sugar 2 tablespoons fish sauce
2 tablespoons water
juice of 1 lime
½ green chili pepper, thinly sliced crosswise
1 teaspoon red pepper flakes
ILOC tip: this recipe is easily adapted as plant-based by eliminating the duck.
1. Heat a large sauté pan over medium-high heat and place the legs skin-side down to brown for approximately 5 minutes, until golden brown and crispy. Turn the legs so that the now crispy skin is facing up and continue to cook for another 2-3 minutes to make sure the duck is warmed. Separate the skin form the flesh and cut into large pieces, about 1-inch each. Pull the meat from the legs. Discard the bones and set aside the meat and skin.
2. In a large pot, bring salted water to a boil and cook ramen according to the package. Strain the noodles, rinse with cold water, drain thoroughly, and set aside.
3. In a small mixing bowl, combine the sauce ingredients. Whisk until the sugar has dissolved.
4. Place the lettuce leaves on one end of a large platter, and the drained noodles on the other end. Add the sliced peaches, radishes, scallions, basil and mint, as well as the duck flesh and skin. Pour the sauce into a ramekin or bowl.
5. To serve, assemble a lettuce cup with some noodles, two slices of peaches, a few slices of radishes, basil and mint leaves, a few pieces of duck meat and one piece of skin. Drizzle with the sauce, top with a few scallions, and enjoy!
Makes 4 servings.
