Ingredients: (serves 4)500g Leftover duck or chicken (or cook the Duck Confit available online)300g 2-3mm Flat rice noodles60ml Fish sauce60ml Tamarind water(30g paste let down with 30ml water)60g Palm sugarJuice of 2 limes4 Eggs4 Cloves of garlic(finely chopped)Large pinch of chilli flakesA ‘bunch’ of coriander.100g Salted peanuts(roughly chopped)200g Bean sproutsMethod:To make the Pad Thai seasoning, mix the fish sauce, tamarindand palm sugar together. Warm the mixture either in a potor in a bowl in the microwave just to melt the sugar.Place your noodles in a large pot or tub and pour boiling waterover them to cover and leave to one side. Take all the meatfrom your duck or goose carcass and keep to one side.To make the omelette, whisk the eggs in a bowl andseason with 1 tablespoon of Pad Thai seasoning.Put a large based frying pan on a medium heat and add a small amountof sunflower oil. Add the garlic and chilli flakes and cook for 2–3minutes. Add your whisked eggs and make an omelette. Take it out ofthe pan and leave to one side. When it’s cool chop it up to use later.To assemble the Pad Thai, put the pan back on a medium highheat and add the duck or goose. Fry for 2–3 minutes to warmthrough, add the drained noodles and stir fry for a minute.Add a couple of tablespoons of the pad Thai seasoning and mixtogether. Keep frying and add the beansprouts, the choppedomelette, lime juice and chopped coriander. Check the seasoningand add a little more of the seasoning mix if necessary.Plate up and add the crushed peanuts to garnish.