Duck breast on glass noodles and vegetables

Ingredients for 2 servings:

• 400 g duck breast (Barbary duck)
• salt and pepper
• 8 small mushrooms
• Broccoli (frozen), 8 individual florets
• 200 ml red wine, dry
• 250 g glass noodles
• 2 handfuls of bean sprouts
• 4 tbsp stock (duck stock, alternatively game stock)
• 2 tbsp oil (sesame oil)
• Ginger
• Cornstarch or sauce thickener (Mondamin)
• ½ bell pepper(s), red
• ½ bell pepper(s), yellow
• ½ bell pepper(s), green
• some water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a pan or wok and fry the duck breast, skin-side down first. The breast should still be slightly pink in the center. Meanwhile, clean and slice the mushrooms. Clean and roughly dice the bell peppers. Remove the breast from the pan and let it rest for a while, wrapped in aluminum foil. Then fry the vegetables—without the bean sprouts—in the pan. Deglaze with the red wine and duck stock. Bring to a boil briefly. In another pot, cook the glass noodles according to the package instructions until soft. Add a little water to the vegetables and then season with the spices. Thicken with the cornstarch if desired. Now add the bean sprouts and noodles. Mix everything together again and let it rest for a short while. Cut the duck breast into diagonal slices and arrange on a plate with the noodles and vegetables. Serve immediately. Tip: If you like, you can also add a little garlic.