Rice noodles with duck, ginger, and hoisin sauce
½ cup chicken or vegetable stock
1 tablespoon sugar
¼ cup hoisin sauce
Mix stock, sugar, and hoisin together well, set aside.
½ yellow onion, sliced thinly
8 ounces skinless duck breast meat, sliced thinly (across the grain) into slivers
1 tablespoon minced garlic
2 tablespoons ginger, cut into very thin slivers
1 teaspoon kosher salt
½ teaspoon black pepper
1 medium zucchini, cut into slivers
1 small carrot, peeled and cut into slivers
¼ cup St. Francis Chardonnay
½ (14 ounce) package medium rice noodles
3 tablespoons scallions, chopped
2 tablespoons canola or vegetable oil
- Toss duck slivers with salt and pepper, cover, and refrigerate until ready to cook.
- Bring about 3 quarts of water to a boil, and place the carrot slivers in the boiling water for about 30 seconds, remove with a small strainer, and set aside. Place noodles in the same water. Boil noodles for 3 to 4 minutes until tender. Drain, rinse in cold water, drain again, and place in a lightly oiled bowl and set aside. 3. Heat a large sauté pan over high heat until very hot, add oil and immediately add onions, stir rapidly, cooking, for about 30 seconds, then add garlic, ginger, and zucchini.
- Cook, stirring constantly, for another 30 seconds, and add duck. Cook and stir another 30 seconds or so until duck is barely cooked, then add wine and carrots, stir once, cover, and remove from heat immediately.
- Let sit, covered, for about 5 minutes while dividing the (room temperature) noodles between 4 large soup bowls. Arrange duck vegetable mix around noodles in each bowl, then divide sauce up between bowls. Garnish with scallions and serve.