Lacquered duck breast with Chinese noodles

Name: lacquered duck breast with Chinese noodles
Cook time: 30 min
Total time: 150 min
Yield: 4
Cuisine: Chinese
Ingredients: 100 ml soy sauce; 1 teaspoon five spice powder; 4 duck breast fillets; 250 g Chinese mie; 1 dish snow peas 200 g; 6 tablespoons oil; 2 toes garlic pressed; Red pepper in thin rings; 300 g Spinach; 2 bunch onions in rings

A nice Chinese recipe. The main course contains the following ingredients: poultry, soy sauce, five spice powder, duck breast fillets, Chinese (egg noodles), snow peas (200 g), oil, garlic (pressed), red pepper (in thin rings), spinach and spring onions (in rings).

Ingredients

Directions

Bring the soy sauce to the boil with the five spice powder.
Let it reduce by half in 4-5 minutes.
Spread the fat layer of the duck breast fillets well with this 'lacquer'.
Let them marinate for an hour.
Keep the remaining paint.
Cook the noodles according to the instructions on the packaging and drain.
Cook the snow peas for 2 minutes in water with a little salt and drain them.
Heat 2 tbsp oil in a non-stick pan.
Fry the fillets on the side with the fat layer for 10 minutes on medium heat.
Turn them over and cook for 10 minutes on the meat side.
Heat 4 tbsp oil in a stir frying the garlic and the pepper until they start to smell strongly.
Add the noodles and the snow peas and stir fry 5 minutes on high heat.
Put the fillets aside.
Stir fry in the same pan in the remaining lacquer, hand in hand the spinach, until it has shrunk.
Cut the fillets into slices.
Divide the spinach over 4 plates, spoon the noodles and the slices of duck breast on them.
Sprinkle with spring onions..