Wednesday, February 17, 2010

Mushroom Duck Noodles

We used the leftover duck confit and rendered duck fat for this very easy, tasty one-pot meal. The veggie is frisee, but you can use any hearty green-- this frisee was a bit too hearty for salads, but cooking it down made it tender and delicious. The cilantro and mint brighten the rich duck flavor.

You'll need:
leftover duck meat from 2 legs, or confit some (see link above)
2T duck fat
1 large onion, sliced
6 cloves garlic, sliced
1 bunch frisee
1c oyster mushrooms
2T dark soy sauce
fresh egg noodles

Heat duck fat until melted. Add onion and sautee until caramelized, about 10 minutes. Add garlic and mushrooms and saute until mushrooms brown, about 5 minutes. Add duck and saute until crispy. Add frisee; cook until wilted. Add noodles and dark soy sauce; stir to coat. Serve, topped with chopped cilantro & mint.

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