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

Preparation info

  • Serves


    as a main course
    • Difficulty


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.



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


  1. Combine the aromatics in a small dish; cover until ready to use.
  2. Combine all of the sauce ingredients in a bowl. Stir to blend, leaving the spoon in the bowl.
  3. 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.
  4. Fluff the n