Duck pad thai

For duck pad thai, first stir together the sauce. In a bowl mix the tamarind paste, fish sauce and cane sugar until the sugar dissolves.

Cover the rice noodles with boiling water in a bowl and let them soften for 20 minutes, then drain them.

Pat the duck breasts dry, score the skin in a crosshatch and season the meat lightly with salt.

Slice the spring onion and separate the white parts from the green. Chop the garlic and roughly chop the peanuts.

Crack the eggs into a bowl and cut the chili into thin rounds.

Heat the wok with a little oil and lay the duck breasts skin side down. Sear them for 5 minutes until the skin crisps, finish the meat to a rosy pink and slice it thinly.

Toss the garlic and the white spring onion into the wok and stir-fry for 30 seconds until fragrant.

Push the vegetables aside, pour in the beaten eggs and stir them until they just set.

Add the drained noodles and the sauce, toss briskly and stir-fry for 2 minutes so the noodles soak up the sauce.

Fold in the bean sprouts, sliced duck, green spring onion and half the peanuts, warm through and season with chili.

Divide the noodles among bowls. Scatter the remaining peanuts over them.

Garnish with chopped chives and add a lime wedge to each portion.

Serve right away while the noodles are hot.