Crispy duck with noodles

Ingredients for 4 servings:

• 3 pieces of duck breast
• 2 cloves garlic, crushed
• 2 tsp chili paste
• 1 tbsp honey
• 3 tbsp soy sauce, dark
• 1 tsp spice mix (five spice)
• 250 g noodles, wide rice noodles
• 1 tsp oil
• 1 tsp oil (sesame oil)
• 2 spring onions, cut into rings
• 150 g sugar snap peas
• 2 tbsp tamarind paste
• 2 tbsp sesame seeds, for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Pierce the skin of the duck breasts with a fork. Then place the duck breasts in a deep bowl. Mix the garlic, chili paste, honey, soy sauce, and five-spice and pour over the duck. Toss the meat in the marinade, then marinate in the refrigerator for at least 1 hour. Meanwhile, soak the rice noodles in hot water for 15 minutes. Drain well. Remove the duck from the marinade, drain well, and reserve the marinade. Place the meat on a grill rack. Cook under the preheated grill for 10 minutes until golden brown, turning occasionally. Remove from the oven and thinly slice. Heat the vegetable and sesame oil in a large pan. Sauté the spring onions and snow peas for 2 minutes. Pour in the reserved marinade and tamarind juice, and bring to a boil. Add the meat and noodles, mix, and heat through. Sprinkle with sesame seeds and serve immediately.