Duck breast and squid from the wok

Ingredients for 4 servings:

• 150 g glass noodles, wide
• 400 g duck breast
• 175 g squid tube(s)
• 150 g carrot(s)
• 1 jar vegetable mix (Chinese vegetables)
• 1 handful of broccoli florets
• 2 tbsp oil, neutral
• e.g. sesame oil
• e.g. soy sauce
• some teriyaki sauce
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the squid into rings and marinate in teriyaki sauce for 15 minutes. Trim the carrots and cut them into sticks. Boil the glass noodles in plenty of salted water for 3-4 minutes, then drain and rinse with cold water. Stir in 2 tablespoons of oil to prevent the noodles from sticking. Carefully score the skin of the duck breast in diamond-shaped patterns, taking care not to damage the meat. Heat a pan and fry the duck breast over medium heat without adding any oil, butter, or other ingredients until crispy. The rendered fat is sufficient to fry the meat on the other side. Increase the heat if necessary, turn the meat, and season with salt and pepper. When the duck is well browned on all sides, wrap it in aluminum foil and keep it warm in the oven at 100°C; it will then turn beautifully pink. Roast the carrot sticks in the oil over high heat. Add the Chinese vegetables and reduce the heat. Now add the noodles and broccoli, season with soy sauce, and stir in the squid rings. Cook briefly, then season with salt and pepper. Remove the duck breast from the oven, stir in the pan juices, then carve the meat and serve.