Umami Bomb Black Garlic and Duck Confit Noodles

Instructions

1. 1

   Season duck legs generously with salt and black pepper. Place them in a small, deep oven-safe dish and cover completely with duck fat. Ensure the duck legs are submerged. Cover the dish tightly with aluminum foil.

   ~5 min
2. 2

   Preheat oven to 300°F (150°C). Confit the duck legs in the preheated oven for approximately 2 hours, or until the meat is very tender and easily pulls away from the bone. Remove from oven and let cool slightly in the fat.

   ~120 min
3. 3

   While the duck is confiting, prepare the sauce. In a small bowl, mash the black garlic cloves into a paste. Finely mince the fresh ginger and garlic cloves.

   ~10 min
4. 4

   In a separate bowl, whisk together soy sauce, oyster sauce, mirin, rice vinegar, and sesame oil. Add the black garlic paste, minced ginger, minced garlic, and chili flakes to the sauce mixture. Whisk until well combined.

   ~5 min
5. 5

   Once the duck is cooked, carefully remove the duck legs from the fat (reserve the fat for other uses). Shred the duck meat off the bone using two forks.

   ~10 min
6. 6

   Cook the thick wheat noodles according to package directions until al dente. Drain well.

   ~10 min
7. 7

   In a wok or large skillet over medium-high heat, add a tablespoon of the reserved duck fat. Add the shredded duck meat and stir-fry for 2-3 minutes until slightly crisped.

   ~5 min
8. 8

   Add the cooked noodles and the prepared black garlic sauce to the wok. Toss everything together to coat the noodles and duck evenly with the sauce. Cook for another 3-4 minutes, allowing the sauce to thicken slightly and the flavors to meld.

   ~7 min
9. 9

   Slice the scallions thinly and chop the cilantro. Serve the duck confit noodles immediately, garnished with sliced scallions and fresh cilantro.