Umami Bomb Duck Confit Noodles with Black Garlic Sauce

Instructions

1. 1

   Rinse duck legs and pat them completely dry with paper towels. In a small bowl, mix salt and black peppercorns. Rub this mixture all over the duck legs. Place duck legs in a single layer in an oven-safe dish. Add thyme sprigs and smashed garlic cloves. Pour duck fat over the duck legs, ensuring they are fully submerged. Cover tightly with foil and refrigerate for at least 12 hours, or up to 24 hours.

   ~1440 min
2. 2

   Preheat oven to 300°F (150°C). Remove foil and bake the duck legs for 2.5 to 3 hours, or until the meat is very tender and pulls away from the bone easily. Let cool slightly in the fat.

   ~180 min
3. 3

   While duck is cooking or cooling, prepare the black garlic sauce. Peel black garlic cloves and mash them into a paste. Finely mince ginger. In a small bowl, whisk together mashed black garlic, soy sauce, rice vinegar, fermented chili paste, sesame oil, and minced ginger until well combined.

   ~10 min
4. 4

   Cook wheat noodles according to package directions. Drain well and rinse with cold water to prevent sticking. Set aside.

   ~15 min
5. 5

   Once duck legs are cool enough to handle, remove them from the fat. Shred the duck meat, discarding bones and skin. Heat a wok or large frying pan over medium-high heat. Add the shredded duck meat and crisp it up slightly for about 3-5 minutes.

   ~5 min
6. 6

   Add the cooked noodles to the wok with the duck. Pour the black garlic sauce over the noodles and duck. Toss everything together vigorously until the noodles and duck are evenly coated in the sauce. Cook for another 2-3 minutes, allowing the noodles to absorb the flavors.

   ~5 min
7. 7

   Slice scallions thinly. Serve the duck confit noodles immediately, garnished with sliced scallions and toasted sesame seeds.

   ~2 min