Name: Shredded Duck or Grilled Fish with Thai Noodles
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 large garlic clove, crushed; Salt and freshly ground black pepper; 1 lemon grass stick, finely chopped; 3 tablespoons Thai fish sauce (Nam Pla); 8-10 fresh mint leaves; 5 tablespoons Champagne or white wine vinegar; 350-450 g (12-16 oz) noodles, cooked and tossed in a little dressing; 1 teaspoon crushed black peppers; 8-10 sprigs of fresh coriander; 1 teaspoon very finely chopped fresh root ginger; 900 g (2 lb) lard or goose fat, melted; 4 duck legs; Juice and grated zest of ½ small lemon; 1 large red onion, chopped; Juice and grated zest of ½ small orange; A knob of unsalted butter; 2 teaspoons rock salt (optional); 4 х 100-225 g (4-8 oz) portions of duck or fish confit; 8-10 fresh basil leaves; 120 ml (4 fl oz) olive oil; 1 small red chilli, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

This dish suits both meat and fish, in particular duck. I make a duck confit, and shred it, just before serving, over the spicy noodles. As an alternative to the duck, grilled sea bass, cod, turbot, halibut or perhaps a king prawn kebab will all work well with this dish. The noodles I normally use are fettucine. These can either be home-made, bought fresh or dried. Thai fish sauce, or Nam Pla, is a fish sauce used throughout Southeast Asia as a seasoning, similar to soy sauce, for many savo