Vietnamese Duck and Vermicelli Salad with Tamarind Sauce

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Trim duck breasts of overhanging fat. Use a sharp knife to score skin in at 1cm intervals. Pat dry with paper towels and season with salt.
3. Heat a drizzle of oil in a large frypan on medium heat. Cook duck, skin-side-down, for 3 minutes to render out some of the fat, then flip over and sear for 1 minute. Place onto prepared tray and bake for 6–8 minutes or until cooked through medium. Set aside, covered, to rest for 5–10 minutes.
4. In a heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain really well. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
5. Slice grapes in half and set aside. Thinly slice bok choy.
6. In a large bowl mix all the dressing ingredients together. Add noodles, bok choy, mung bean sprouts and mint and toss well. Thinly slice duck against the grain.
7. Divide vermicelli salad between bowls and top with sliced duck and grapes. Spoon over Vietnamese sauce and top with peanuts and mint leaves.