April 1, 2008
Yield: 6 servings.
1 cup Hoisin sauce
1 can (14.5 oz.) Guinness Stout beer
½ cup apple cider vinegar
1 large fresh rosemary sprig
½ cup cornstarch slurry
2 (4 ½ - 5 lb.) Maple Leaf Farms Whole Ducks, skinned, deboned
2 cups canola oil
to taste, salt and pepper
2 cups flour
3 large eggs, beaten
2 7-oz. pkgs. panko bread crumbs
3.5-oz. pkg. rice vermicelli noodles
as needed, canola oil
as needed, canola oil
1 cup each carrots and onions, medium dice
1 Tbsp. garlic, minced
30 sugar snap peas
1 pint grape tomatoes
1 small bunch fresh chives, 1" pieces
2 qt. boiling water
2 tbsp. salt
reserved vermicelli
2 Tbsp. butter
2 tsp. crushed red chili pepper
6 Tbsp. dry-roasted peanuts, crushed
2 Tbsp. cilantro, chopped
For sauce: Place first 4 ingredients in saucepan. Reduce by half while preparing duck. Use cornstarch slurry to adjust sauce to coat back of spoon, but no thicker; set aside.
For duck: Cut each duck breast into 1 ½ - 2" long slices. Cut remaining duck into approximately 1" cubes. Pour canola oil into large skillet to a depth of ¼". Preheat oil to medium-high. Lightly season both sides of duck pieces with salt and pepper. Dip into flour, eggs and bread crumbs. Fry until golden on both sides. Place on paper towel-lined rack. Hold in a 150°F oven.
For noodles: Break 6 Tbsp. vermicelli into 1" pieces; fry until puffed. Drain on paper towels. Reserve remaining vermicelli.
For vegetables: Add carrots to skillet of hot oil. When carrots are half-cooked (2 ½-3 minutes) add onions. Cook one minute; add garlic. Stir mixture to keep from bowning. When onions are translucent, remove from heat. Add peas, tomatoes and chives; toss. Cover; set aside.
Place vermicelli in salted boiling water. Cook for 3 minutes. Check for doneness (firm but with no hard centers); drain. Toss with butter and chili pepper. Toss well with reserved vegetables.
To serve: Arrange duck, vermicelli and vegetables on plate and ladle with sauce. Garnish with peanuts and cilantro.
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