Roast Duck and Bean Noodle Salad

Post date: September 2,  2023

Roast Duck & Bean Noodle Salad with Julienned Vegetables

(Adapted from Frög Commissary 1985 Calendar, May)

Dressing:

24 oz. corn oil

½ C. garlic, minced

1-1/3 C. sugar

2 C. rice vinegar

2 C. fish sauce

1/3 C. chili-garlic paste

1 T. + 1 t. black pepper, freshly ground

1 C. dark molasses

2 lbs. “Maroni” bean thread noodles

4 oz. corn oil

4 C. snow peas, stems and strings removed

salt

4 large red bell peppers, julienned

4 C. carrots, peeled julienned

3 C. scallions, sliced thinly

4 C. roasted peanuts, chopped

8 C. bean sprouts

4 roast ducks

Make dressing.  In a sauce pan with capacity to hold the dressing ingredients (approx. 11 cups).  Over moderate heat, combine corn oil & garlic.  Stirring frequently, cook until garlic becomes just golden—do not allow to burn.  Remove from heat and add sugar, rice vinegar, fish sauce, chili-garlic paste, pepper, & molasses.  Stir to combine.  Allow to cool.  Place in lidded container and label “Duck Salad”. 

Cook noodles.  Bring a pot of water to a boil.  Add bean thread noodles and cook for 3-5 minutes or until noodles are tender.  Drain noodles & toss with corn oil to keep from sticking.  Store in Ziploc.

Prep veggies & duck.  Bring water to a boil in a saucepan large enough for the snow peas.  Add a teaspoon of salt.   Add snow peas to boiling water & blanch for a minute.  Drain & immediately submerge snow peas in cold/ice water to stop cooking.  Drain, dry with paper toweling and julienne.  Prep other vegetables and peanuts, storing each in its own separate Ziploc bag.  Pick through bean sprouts, removing any “tired” ones and store in a  Ziploc.  Remove duck from bones and shred into bite-size pieces.  (Be sure to “test” duck by tasting and offering tastes to other cooks.)  Gather various salad elements & place them together in a larger bag labeled “Duck Salad”.  Refrigerate.