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Chili/Duck Rice Sticks

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The  other day I roasted a whole duck to have for dinner but when it was almost done a friend called me to invite me for dinner, so I put the whole shamuckus in the fridge for the next day to be used. The following dish was the result and I must say – what an extraordinary satisfying result it was, both visual and taste-wise, which just goes to show (again) that sometimes leftovers are better than the original. (Mind you – not alway’s – but often enough)
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Bon Appetit !   Life is Good !
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Chili/Duck Rice Sticks

Chili/Duck Rice Sticks

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Chili/Duck Rice Sticks

Chili/Duck Rice Sticks

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Preparation :
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soak rice sticks in water for five minutes, drain remove all bones from duck,, discard bones saute slivered garlic in peanut oil until crisp and golden, set aside saute sliced onions in peanut oil until caramelized but not crisp, set aside pure goodness......... saute duck in very hot peanut oil until skin is crisp but meat still juicy add chilies and grated ginger, saute a few seconds until chilies blister add rice sticks, equal parts of hoi sin sauce, chicken stock, oyster sauce, soy sauce, sweet thai chili sayce and ketchup )don't scoff on the ketchup, it adds acidity and sweetness as well as richness to the dish mix all ingredients well, add a dash of sesame oil, check / adjust seasoning add bean sprouts and scallions almost there........... plate noodles on a deep plate or bowl sprinkle with more scallions add onions sprinkle with crispy garlic Chili/Duck Rice Sticks Chili/Duck Rice Sticks Chili/Duck Rice Sticks
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