This recipe is (slightly) adapted from the book Working a Duck by Melicia Phillips and Sean O. McElroy (Doubleday, 1993).
For the Noodles
2 TBL vegetable oil
12 Ounces thin Chinese egg noodles already COOKED (or substitute angel hair pasta)
For the Duck
1 1/2 tsp. vegetable oil
2 duck legs
2 tsp ginger, finely chopped
2 cloves garlic, finely chopped
2 Tbl soy sauce
1 cup duck demi-glace (broth the duck legs cooked in reduced)
3 Scallions, thinly sliced
Salt and pepper to taste
1 1/2 tsp cornstarch dissolved in 1 Tbl cold water
1. Boil the duck legs for 40 minutes in a small pot of water. Remove the duck legs and reduce the stock to half-volume. Remove the skin from the legs and shred the meat.
2. In a 12-inch skillet heat the 2 Tbl vegetable oil until very hot. Divide the noodles in half and make two piles in the pan. Flatten each one to form a cake about 3/4″ thick. Lower the heat to medium and cook, shaking the pan occasionally, until golden brown. Turn and brown the other side, adding more oil if necessary.
3. Remove the noodles and place in a warm oven to hold. Add 1 1/2 tsp oil to the skillet and heat until almost smoking. Add the cut up duck meat, ginger and garlic and quickly brown the meat, stirring all the while (about 3 minutes).
4. Add the soy sauce, the duck broth, scallions, salt and pepper and cook for a minute.
5. Add the cornstarch mixture and heat until thickened.
6. Put the noodle pancakes on two warm plates, surround with the duck and sauce (or if you prefer, put the duck and sauce right on top).