Duck breast on vermicelli with tamarind dressing
Photo by Babiche Martens
I love this duck recipe. If you haven't cooked duck before this is a great recipe to start with, it's so simple to execute. A little duck goes a long way and it is not too rich but light, tender and succulent. This dish also works with quail or thinly sliced venison.
You will find tamarind at the supermarket in a puree form or at Asian shops, often in raw form, which needs soaking in warm water and the seeds removed before using. Tamarind is slightly sour, so a teaspoon of brown sugar can be added.
Be sure to taste before you serve to check you have the flavour just right. Makes 20.
- Preheat oven to 200C.
- Heat a frying pan to a high heat. Score skin of duck. Place into frying pan, skin down, to brown. Smother 1 tsp of hoisin on to meat. Place straight into oven, skin side up, for 8 minutes. Remove and set aside to cool on a plate.
- In a small bowl place tamarind, chilli, garlic and lime. Stir to combine.
- Lay cos leaves on a platter. Place a small pile of noodles on each leaf. Slice duck thinly on an angle and place a slice on to noodles. Add a little sauce to each. Season with salt and pepper. Top with chopped coriander.