Stir-Fried Duck Confit and Broad Noodles in Spicy Orange Sauce

Name: Stir-Fried Duck Confit and Broad Noodles in Spicy Orange Sauce
Yield: Serves 4 as a main course
Cuisine: China
Ingredients: 2 inner ribs celery, cut diagonally into commas ⅛ inch thick; ¼ cup freshly squeezed orange juice; 2 teaspoons finely minced orange zest; ¼ cup thinly sliced green and white scallion rings; 3 to 4 tablespoons corn or peanut oil, for stir-frying; 3 ounces Chinese celery cabbage or baby bok choy, leaves left whole and stems cut into ½-inch pieces (2 cups); 2 teaspoons distilled white vinegar; ½ small bulb fennel, cored and cut crosswise into arcs 1/16 inch thin; ½ pound fresh fettuccine noodles; 2 tablespoons finely minced fresh ginger; 1 small carrot, thickly julienned; 2 ounces fresh Chinese mustard stems, cut crosswise into ¼-inch slices, optional (⅓ cup); 1½ teaspoons China Moon Chili-Orange Oil; 2 cups Duck Infusion with Szechwan Peppercorns, China Moon Infusion, or unsalted duck or chicken stock; 3 tablespoons soy sauce; 4 fresh water chestnuts, cut into coins; ¼ teaspoon kosher salt; 1½ teaspoons “goop” from Chili-Orange Oil; ¾ teaspoon China Moon Chili-Orange Oil; 2 tablespoons unseasoned Japanese rice vinegar; Diagonally sliced green and white scallion rings, for garnish; 1 tablespoon cornstarch dissolved in 1½ tablespoons cold stock or water; Chunky shreds of Chinese-Style Duck Confit; ½ red onion, cut into ¼-inch wedges; ½ red (bell) pepper, cut into ¼-inch strips, or ¼ pound yellow wax beans, tipped and cut into finger-lengths; 1 teaspoon Chinese chili sauce; 1 tablespoon plus 1 teaspoon sugar

Preparation info

Serves
4
as a main course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Once we mastered the quick and easy route to making duck leg confit, I began featuring the chunky duck shreds in a number of stir-frys—nowhere, with greater success than in this dish of egg noodles and winter vegetables in a fresh orange sauce.

Ingredients

Aromatics

2 tablespoons finely minced fresh ginger
¼ cup thinly sliced green and white scallion rings</

Asia
China
Dinner
Winter
Spicy

Method

Combine the aromatics in a small dish; cover until ready to use.
Combine all of the sauce ingredients in a bowl. Stir to blend, leaving the spoon in the bowl.
Blanch the carrots in boiling water to cover for 15 seconds. Refresh in ice water to chill, then drain. Blanch the yellow wax beans for 1 minute. Plunge into ice water; drain.
Fluff the n