Purple noodles with thai spiced duck

2 cups parboiled rice, soaked overnight and cook with 2 cups water
2tsp violet flower extract
Pinch salt to taste

Thai spiced duck
2 duck breasts, trimmed to shape, with a thin layer of fat
4tbsp rough salt
1tbsp lime salt
2tsp fine sugar
4 smashed lime leaf
2 smashed lemongrass, chopped to bite size
1 chilli padi, halved
¼ cup fish sauce
3stalk coriander root
3 cup Chinese tea leave

lard dressing
1½ tbsp fish sauce
1stalk spring onion, chopped
2tsp fresh ground dried chilli pepper
2 green lime, freshly squeezed
1 big red shallot, sliced
10 mint leaves, sliced
1½tbsp grounded glutinous rice

garnish
10g Ai leaf

• Place parboiled rice into a blender and blend to a soft batter. Season with salt and violet flower extract. The consistency should be that of thick batter.
• On a flat plate, smear oil or spray with cooking spray. Ladle out the rice batter on the thin plate and steam on high heat for about 4 to 5 minutes until the dough is cooked.
• Remove the cooked steamed rice dough and let cool. Repeat the process until all the batter is cooked.
• Put the cooked dough into a noodle extruder and push the noodles out into warm water.
• For the smoked duck, combine all ingredients except the tea leaves together and marinated for 10 minutes.
• Heat up a wok and add in tea leaves.  Place a steamer basket over it and place in the marinated duck .
• Cover the duck with a lid and heat up the wok until it starts to smoke.
• Turn off the heat and let the duck sit for 35 minutes or until the duck is cooked .
• For the lard dressing, mix all the ingredients together and serve with the noodle and duck.

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