Duck Pad Thai

Directions

1. In a small saucepan, bring 6 cups of water to a boil. Place the tamarind pods in a small bowl and pour the boiling water over the pods. Allow the pods to soak until very soft, about 1 hour.

2. Using a slotted spoon, carefully place the pods in a fine mesh strainer. Return the strainer to the water. Using your hands or a rubber spatula, press the tamarind through the back into the soaking liquid. Discard the seeds and pods from the strainer.

3. To the tamarind liquid, add the palm sugar, Montana Mex Mild Chile Seasoning, remaining 3/4 cup water and the fish sauce. Stir well to melt the sugar. Set aside until ready to use.
4. In a small bowl or glass jar, combine the radishes with the sea salt and vinegar. Stir or shake well to combine and dissolve the salt. Allow the radishes to pickle at room temperature for 30 minutes or up to 1 hour before refrigerating until ready to use.
5. Place the noodles in a large bowl. Cover the noodles with warm water and allow them to soak until tender but still a bit firm, 30 to 40 minutes. Drain well.

6. Using paper towel, dry the duck breast very well. Score the skin of the duck into 1-inch cross hatch being careful not to cut into the meat. Season evenly with the salt and five spice. Heat a wok over medium heat and add the duck breasts, skin side down to the dry pan. Cook, undisturbed until the skin is golden brown, crispy and the fat has rendered, about 10 minutes.

7. Flip the breasts and cook until the meat side is golden brown, another 5 minutes. Remove to a plate to rest for 10 minutes. Slice the duck breast, across the grain into thin slices.

8. Drain the pickled radish. Return the wok with the duck fat to medium high heat. Add enough additional duck fat to the pan to equal 1 cup. Heat until melted and hot, another 30 seconds.

9. Carefully add the eggs all at once and sprinkle the drained radish and jerky on one side of the egg. When the egg is mostly set and beginning to brown around the edges, stir together the egg and jerky mixture.

10. Add the soaked noodles and sprouts to the pan and toss well to combine. Cook, stirring and tossing often, until the noodles have softened, about 2 minutes.

11. Add half of the tamarind sauce to the wok and cook, stirring constantly, until the noodles are coated in the sauce and the sauce has reduced and thickened, about 3 minutes.

12. Taste, and adjust the amount of sauce to your liking. Add the scallion, sliced duck and peanuts, if using, to the pan and toss well to combine and warm though. Serve immediately garnished with cilantro, lime wedges, Montana Mex Jalapeno Seasoning, red pepper flakes and more peanuts.