Marinated duck breast with garden vegetables and noodles from the wok

Ingredients for 4 servings:

• 1 pack of Mie noodles
• 1 duck breast, approx. 350 – 400 g
• 1 stalk(s) leek
• 2 spring onions
• 1 small zucchini, yellow
• 6 cocktail tomatoes
• 1 small celeriac
• 1 small kohlrabi
• 1 tbsp sesame oil
• 3 tbsp teriyaki sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp butter
• e.g. salt and pepper
• coriander
• turmeric

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

First, wash the duck breast and pat dry with a paper towel. Then marinate in teriyaki sauce for at least 20 minutes. Slice the zucchini, then quarter them and marinate in the soy and oyster sauce. Cook the rice noodles according to the package instructions and set aside. Trim the leek and finely slice it with the spring onion. Cut the kohlrabi into sticks, trim the celeriac and dice very finely. Halve the cherry tomatoes. Heat the sesame oil in a wok, then sauté the celery until it browns. Add the leek and spring onions, then the kohlrabi, and finally the zucchini with the marinade liquid. Sauté everything together over high heat, then reduce the heat and fry the rice noodles over moderate heat. Finally, add the cherry tomatoes. Season to taste with pepper, salt, coriander, and turmeric and keep warm until the duck is ready. Remove the duck breast from the marinade (add it to the wok with the vegetables and noodles) and season both sides with salt and pepper. Fry the meat in butter in a separate pan until crispy on all sides, then wrap it in aluminum foil and place it in the oven for a few minutes (15 minutes at 180°C for well-done, 10 minutes for medium, or less for rare). Be careful when searing, as the teriyaki sauce will cause the meat to brown quite quickly. To serve, slice the duck breast and serve with the vegetables and noodles.