Ingredients

• 1 whole duck (about 5 pounds)
• Salt
• Freshly ground black pepper
• 3 tablespoons tamarind paste
• 3 cloves chopped garlic
• 3 tablespoons dark cane syrup
• 2 tablespoons ketchup
• 2 tablespoons water
• Creole seasoning, recipe follows
• 1 quart dark duck or veal stock
• 1/2 pound rice noodles, cooked
• 1 cup chopped roasted peanuts
• 2 cups julienne cucumbers, peeled and seeded
• 2 cups bean sprouts
• 1 cup loosely packed fresh cilantro leaves
• Sesame oil
• Rice wine vinegar, to taste
• Chili paste, to taste

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme