Duck breast on vermicelli with tamarind dressing. Photo / Babiche Martens.
Duck breast on vermicelli with tamarind dressing. Photo / Babiche Martens.
Duck breast on vermicelli with tamarind dressing
Makes 20
• 2 duck breasts • 2 tsp hoisin sauce • 2 Tbsp tamarind puree • ½ chilli, chopped finely • 1 clove garlic, crushed • Zest and juice of 1 lime • 20 baby cos leaves • 150g vermicelli, soaked in hot water for 10 minutes, then drained • Salt and pepper, to taste • ¼ cup chopped coriander
1. Preheat oven to 200C.
2. 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.
3. In a small bowl place tamarind, chilli, garlic and lime. Stir to combine.
4. 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.
