Duck with mie noodles and cabbage

Ingredients for 4 servings:

• e.g. duck(s) (leftovers from a roast duck)
• 1 red bell pepper(s)
• 1 onion(s)
• 3 spring onions or shallots
• 1 piece(s) ginger root, approx. walnut-sized
• 2 tbsp, heaped apricot jam
• 1 clove(s) garlic
• 5 tbsp oyster sauce
• 3 tbsp Thai curry paste, yellow
• 125 g mie noodles
• 1 tbsp, heaped Thai curry powder
• 200 g pointed cabbage or Jaroma cabbage, frozen (also leftovers)
• 1 bunch parsley, flat, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, leftover utilization

Chop the leftover duck, bell peppers, onion, ginger, garlic, and spring onions or shallots into small pieces and fry. The remaining duck fat is usually sufficient. Season with apricot jam, oyster sauce, and yellow Thai curry paste. Add the leftover frozen Jaroma or pointed cabbage and season again. We usually have half a pointed cabbage or half a Jaroma cabbage every now and then, which I clean, cut into strips, and freeze. Meanwhile, prepare the mie noodles according to the package instructions. Don’t overcook them; leave them a bit firmer. Then drain and set aside. Mix everything together and warm through, then serve sprinkled with parsley.