Place the duck fillets, side by side, in a
shallow pan and just cover with some of the stock.
Cook, covered, for 30 minutes, or until
tender. Remove and cut into thick slices.
Meanwhile, cook the sweet potato in
boiling water for about 10 minutes, until tender.
Drain and reserve. Cook the rice noodles,
drain and reserve.
Bring the remaining stock to the boil and
pour it into a steamboat or fondue pot.
Place it over a flame on the table. Divide
the duck and sweet potato chunks between 4 bowls.
Bring all the other ingredients to the
table in separate bowls and arrange around the steamboat.
Each person helps themselves, warming
their noodles and cooking their vegetables in the simmering stock, and
adding chilies, peanuts and coriander to taste.
