Duck breast fillet with noodles and green cabbage

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! .