Aromatic Tamarind Duck and Lychee Rice Noodles

How to Make Aromatic Tamarind Duck and Lychee Rice Noodles

Total time: 45 min · Yields 2 servings

1. 1

   Render the Duck

   Place duck breasts skin-side down in a cold skillet. Turn heat to medium-low. Cook for 8-10 minutes without moving them to render out the fat and achieve a golden, crispy skin. Turn over and cook for 2-3 minutes for medium-rare. Remove from pan and let rest for 10 minutes before slicing into thin medallions.

2. 2

   Prepare the Tamarind Base

   In a small bowl, whisk together the tamarind concentrate, palm sugar, fish sauce, and chili flakes until the sugar is dissolved.

3. 3

   Stir-Fry Aromatics

   Drain all but 1 tablespoon of duck fat from the skillet. Over medium-high heat, sauté the garlic until fragrant. Add the cherry tomatoes and pineapple, tossing for 1 minute until the tomatoes just begin to soften.

4. 4

   Toss the Noodles

   Add the rice noodles to the pan followed by the tamarind sauce mixture. Toss vigorously using tongs for 2 minutes. If the noodles seem too dry, add a splash of water or chicken stock to help them soften and coat evenly.

5. 5

   Incorporate Fruit and Herbs

   Gently fold in the lychees and sliced duck medallions. Toss just until heated through (about 30 seconds). Turn off the heat and stir in the Thai basil and sawtooth coriander so they wilt slightly from the residual heat.

6. 6

   Garnish and Serve

   Plate the noodles immediately. Top with the sliced red spur chili and extra fresh basil leaves for a pop of color.