Duck Leg Confit Lettuce Wrap with Rice Noodle Vietnamese Vinaigrette
Ingredients 2 ounces dried rice-stick noodles (rice vermicelli) 1 1/2 tablespoons rice vinegar (not seasoned) 1 1/2 teaspoons sugar 1/2 teaspoon red yuzu paste 1 teaspoon of sesame oil 1 teaspoon fish sauce 1/4 cup plus 1 tablespoon vegetable oil 2 (6- to 7-ounce) confit duck legs, meat (with skin attached) removed from bone in [...]