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  • Leftover Duck Pad Thai by Barry Horne

    Leftover Duck Pad Thai by Barry Horne

    Ingredients: (serves 4)
    500g Leftover duck or chicken (or cook the Duck Confit available online)
    300g 2-3mm Flat rice noodles
    60ml Fish sauce
    60ml Tamarind water
    (30g paste let down with 30ml water)
    60g Palm sugar
    Juice of 2 limes
    4 Eggs
    4 Cloves of garlic
    (finely chopped)
    Large pinch of chilli flakes
    A ‘bunch’ of coriander.
    100g Salted peanuts
    (roughly chopped)
    200g Bean sprouts

    Method:
    To make the Pad Thai seasoning, mix the fish sauce, tamarind
    and palm sugar together. Warm the mixture either in a pot
    or in a bowl in the microwave just to melt the sugar.
    Place your noodles in a large pot or tub and pour boiling water
    over them to cover and leave to one side. Take all the meat
    from your duck or goose carcass and keep to one side.
    To make the omelette, whisk the eggs in a bowl and
    season with 1 tablespoon of Pad Thai seasoning.
    Put a large based frying pan on a medium heat and add a small amount
    of sunflower oil. Add the garlic and chilli flakes and cook for 2–3
    minutes. Add your whisked eggs and make an omelette. Take it out of
    the 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 high
    heat and add the duck or goose. Fry for 2–3 minutes to warm
    through, add the drained noodles and stir fry for a minute.
    Add a couple of tablespoons of the pad Thai seasoning and mix
    together. Keep frying and add the beansprouts, the chopped
    omelette, lime juice and chopped coriander. Check the seasoning
    and add a little more of the seasoning mix if necessary.
    Plate up and add the crushed peanuts to garnish.

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