Braised Duck Leg with Egg Noodles

At home we enjoy eating duck, it's more flavorful than chicken and it's hard to miss. Duck legs can easily be found in most Asian stores.  After cleaning, I brown the duck legs in a pan, without any oil, as the duck skin will sweat. When all the duck legs are evenly golden, drain off the fat. To add a splash of soy sauce, Chinese wine, Chinese vinegar, brown sugar, a piece of ginger, and braise over slow heat until tender (about 40 mn.). Meanwhile, boil some water and blanch the egg noodles as per package instructions till al dente and drain and rinse with cold water to stop cooking. Fry some minced shallots in a little oil till golden, not brown, and mix with the noodles. I usually serve this dish with blanched Chinese vegetable like pak choy, choy sum or broccoli. It's a simple and satisfying meal.