Duck breast fillet with noodles and green cabbage

Name: duck breast fillet with noodles and green cabbage
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 2 duck breast fillet; 2 tl 5 spice powder; 400 g green coal; 3 bunch onion; 1 Red pepper; 3 cm fresh ginger bag of 150 g; 2 el peanut oil; 200 g sliced chestnut mushrooms; 3 el wok sauce hoisin bag 160 g; 270 g udon noodles; 15 g fresh coriander; 2 el sesame oil

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 175 ºC.
Cut the fat side of the duck breast fillets crosswise so that there is a checkered pattern in the fat (just not so deep that you cut into the meat).
Grease the oven dish. Rub the fat side of the fillets with the 5 spice powder.
Heat a skillet without oil or butter and fry the fillets on the fat side for 5 minutes on medium heat. Turn and cook for 1 more minute on the meat side.
Place the fillets with the grease side up in the oven dish and put in the oven for about 5 minutes. Remove from the oven, cover with aluminum foil and leave to rest for 5 minutes.
If necessary, remove the thick veins from the coals and cut the coals into strips of ½ cm. Cut the spring onions into thin rings.
Remove the stalk and seeds from the red pepper. Slice the flesh finely. Peel and grate the ginger.
Heat the oil in a stirring stir-fry chestnut mushrooms 2 min. Add the cabbage, ginger, spring onion, red pepper and stir-fry sauce and stir-fry 5 min.
Meanwhile, cook the noodles according to the instructions on the package. Drain and add to the mushroom mixture.
Slice the coriander. Cut the duck breast into slices of ½ cm.
Serve the duck breast on the noodles. Sprinkle with the coriander and drizzle with sesame oil. Bon appétit! .