About the Recipe
A tidal wave of Asian flavors collide, as fresh-spun potato noodles are tossed with crispy duck and fresh vegetables in a slightly spicy Szechuan sauce.
Ingredients
Potato Noodles:
9 quarts water, divided
1/2 cup kosher salt
1/2 cup lemon juice
3 quarts russet potatoes,
skin on, washed, spiralized (3 or 4 large potatoes)
3 quarts ice
Vegetable Mix:
1 cup shiitake mushrooms
1 cup carrots, shredded fine
1 cup red onion, julienned
1 cup snow peas, julienned
1/2 cup cilantro, rough chopped
Thai Red Curry Vinaigrette:
3 tablespoons Thai red curry paste
1/2 cup rice vinegar
1 cup vegetable oil
2 tablespoons shallot, minced very fine
1 teaspoon kosher salt
Tamari Mustard:
3/4 cup dijon mustard 3/4 cup tamari
2 tablespoons shallot, chopped
3 tablespoons ginger, minced
3 tablespoons lemon juice
1/2 cup vegetable oil
Crispy Duck Leg:
3 cups duck leg confit, shredded, no skin or bone
Vegetable oil for frying
Preparation
Potato Noodles:
In a stockpot, bring 6 quarts of water and kosher salt to boil.
Make an ice bath with 3 quarts water and 3 quarts ice. Set aside.
Process potatoes through spiralizer, place into a mixing bowl and immediately toss with lemon juice to prevent browning.
When water is at a hard boil, squeeze excess liquid from potato spirals by hand and boil for 2 minutes.
Strain potatoes and immediately place into ice bath to stop the cooking process. Leave in ice bath for 5 minutes.
Strain blanched potato spirals from ice bath and let sit for 5 minutes to air dry. Potato spirals can be refrigerated for later use.
Vegetable Mix:
Remove stems from shiitake mushrooms and julienne.
Sauté mushrooms over medium heat until they start to get brown and crispy. Remove from pan to a half-sheet tray and refrigerate. • Place julienned carrots and onions into separate deli containers and refrigerate until ready to use.
Place julienned snow peas into a deli container with ice water and refrigerate until ready to use. Snow peas will start to curl and get very crispy.
When ready, add strained snow peas to a mixing bowl and fold in cooled shiitake mushrooms, carrots, red onion and cilantro. Set aside for final assembly.
Thai Red Curry Vinaigrette:
Place all ingredients in food processor and pulse to combine. Dressing will be loose and broken, requiring stirring again before assembly.
Tamari Mustard:
Place all ingredients into blender and blend on high for 30 seconds.
Transfer to squeeze bottle and refrigerate.
Crispy Duck Leg:
Place shredded duck confit into a fine strainer, place in fryer for about 2 minutes, until duck is crispy. Do not let duck overflow into fryer. Remove from strainer with tongs and place on a paper plate to remove excess fat.
To Assemble:
Place cooked and chilled potato noodles in a large mixing bowl.
Pour Thai Red Curry Vinaigrette over the noodles. Add vegetable and cilantro mix. Add half of the crispy duck. With gloved hands, gently mix together. Let sit 5 minutes, then gently mix one more time.
To Serve:
Portion out noodle salad, 1/2 cup at a time, and twirl carefully on plate, gaining as much height as you can. Garnish noodle salad portions with remaining crispy duck on top.
Dot plate around noodle salad with Tamari Mustard. Drizzle a bit on top if desired.
Can be served warm. If serving warm, use less oil in the vinaigrette. Heat chilled potato noodles until warmed through and toss with vinaigrette. Top with duck and quickly sauté vegetables before plating. Make sure to maintain crunch and integrity of vegetables.