Wok-fried duck with coconut milk, Thai basil and vermicelli noodles

<p><b>Place the duck,</b> garlic, lemongrass and chilli in a bowl and mix well.</p> <p><b>Place 3 tbsp</b> of vegetable oil in a hot wok over a high heat. Add duck mixture in batches and stir-fry for 1-2 minutes or until cooked, then remove the duck.</p> <p><b>Add remaining oil</b> and onion to wok and stir-fry for 1-2 minutes or until light golden. Return the duck mixture to wok, add the coconut milk and bring to the boil. Reduce heat and simmer for 1-2 minutes.</p> <p><b>Add the fish sauce, </b>oyster sauce, tamarind pulp, caster sugar and a pinch of salt. Simmer for a few minutes. Check seasoning.</p> <p><b>To serve,</b> place some blanched vermicelli noodles in four bowls. Place the wok-fried duck on top and garnish with the crispy eschalots and Thai basil. Serve immediately. </p> <p><b>Tip:</b> Feel free to add or take away any number of items here to suit your palate. I like to add coriander, long-leafed mint and fried garlic slithers, and I'll sometimes swap the vermicelli for fresh, thick rice noodles. All delicious!</p> <p><b>Suggestion: </b>Finish your meal<b> </b>with Neil's  <b><a rel='nofollow' href="http://www.goodfood.com.au/good-food/cook/recipe/raspberry-coconut-pudding-20130722-2qe7q.html?rand=1374471316687">raspberry coconut pudding</a>.</b></p>