Crispy Duck with Hoisin-Guinness Dipping Sauce

Crispy Duck with Hoisin-Guinness Dipping Sauce

Yield: 6 servings.

Sauce:

1 cup Hoisin sauce

1 can (14.5 oz.) Guinness Stout beer

½ cup apple cider vinegar

1 large fresh rosemary sprig

½ cup cornstarch slurry

Duck:

2 (4 ½ - 5 lb.) Maple Leaf Farms Whole Ducks, skinned, deboned

2 cups canola oil

to taste, salt and pepper

2 cups flour

3 large eggs, beaten

2 7-oz. pkgs. panko bread crumbs

Noodles:

3.5-oz. pkg. rice vermicelli noodles

as needed, canola oil

Vegetables:

as needed, canola oil

1 cup each carrots and onions, medium dice

1 Tbsp. garlic, minced

30 sugar snap peas

1 pint grape tomatoes

1 small bunch fresh chives, 1" pieces

2 qt. boiling water

2 tbsp. salt

reserved vermicelli

2 Tbsp. butter

2 tsp. crushed red chili pepper

Garnish:

6 Tbsp. dry-roasted peanuts, crushed

2 Tbsp. cilantro, chopped

For sauce: Place first 4 ingredients in saucepan. Reduce by half while preparing duck. Use cornstarch slurry to adjust sauce to coat back of spoon, but no thicker; set aside.

For duck: Cut each duck breast into 1 ½ - 2" long slices. Cut remaining duck into approximately 1" cubes. Pour canola oil into large skillet to a depth of ¼". Preheat oil to medium-high. Lightly season both sides of duck pieces with salt and pepper. Dip into flour, eggs and bread crumbs. Fry until golden on both sides. Place on paper towel-lined rack. Hold in a 150°F oven.

For noodles: Break 6 Tbsp. vermicelli into 1" pieces; fry until puffed. Drain on paper towels. Reserve remaining vermicelli.

For vegetables: Add carrots to skillet of hot oil. When carrots are half-cooked (2 ½-3 minutes) add onions. Cook one minute; add garlic. Stir mixture to keep from bowning. When onions are translucent, remove from heat. Add peas, tomatoes and chives; toss. Cover; set aside.

Place vermicelli in salted boiling water. Cook for 3 minutes. Check for doneness (firm but with no hard centers); drain. Toss with butter and chili pepper. Toss well with reserved vegetables.

To serve: Arrange duck, vermicelli and vegetables on plate and ladle with sauce. Garnish with peanuts and cilantro.