Preheat the oven to 400 degrees F.
Season the duck with salt and pepper. Set aside. In a food processor, combine tamarind paste, garlic, cane syrup, ketchup and water. Season with Creole seasoning. Puree until smooth.
Yield: 3/4 cup
Brush the entire duck with the tamarind mixture. Place on a baking sheet and roast until tender, about 1 1/2 hours. Remove from the oven and cool completely. Remove the bones and slice the meat into thin slices. In a large pot, bring the stock to a boil. Divide the noodles, duck, vegetables, peanuts, and herbs between the serving bowls. Ladle the hot broth into each bowl. Drizzle in the sesame oil. Pass the vinegar and chili paste with the soup and let individuals season to taste.
Yield: 4 to 6 servings
Combine all ingredients thoroughly.
Yield: 2/3 cup