Pink Roast Duck Breast

Duck breast:

1. Cut the duck breast, if necessary, and remove any silver membranes. Make a diamond cut into the skin with a sharp knife. Then season with seasoned salt, garlic pepper, paprika and mace!

Preheat the oven to 120 degrees!

Udon noodle and vegetable noodle pan:

1. Peel the carrot and continue peeling with the peeler until it no longer works. 🙂 Clean the mushrooms and cut them into wedges. Wash the cabbage leaves, shake them out and cut into strips. Clean the snow peas and blanch in salted water for 2 minutes. Clean the peppers, remove the stalk, wash and cut into pieces. Peel the onion, garlic and ginger. Cut the onion into wedges and finely grate the garlic and ginger.

Duck:

1. Sear the duck in hot oil on the skin and place in a baking dish. Pierce the puncture meter in the thickest part and place in the preheated oven. Set to 60-65 degrees. Depending on how pink you like it! Duration approx. 30 minutes.

Pasta pan:

1. Heat the oil in a wok and roast the onions in it, then sizzle the mushrooms, then add the paprika and sizzle everything for 5 minutes. Then add the carrot, cabbage, sugar snap peas, ginger, garlic and pasta. Mix well and fry for 5 minutes. Then season with soy sauce, hoisin sauce, sambal, seasoned salt and garip pepper!

Duck:

1. Take the duck out of the oven and let it rest briefly. Cut the duck into strips and serve with the noodle and vegetable pan!
2. The Udon noodles were cooked and sealed! But also fit any other pasta to cook yourself!