Asian Noodles with Duck

1.In a bowl, combine soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and honey to make the marinade.

2.Score the skin of the duck breasts and place them in the marinade, making sure they are well coated. Let them marinate for at least 30 minutes in the refrigerator.

3.Preheat the oven to 200°C (400°F).

4.Heat a skillet over medium-high heat and add the duck breasts, skin-side down. Cook for about 5 minutes, until the skin is crispy and golden.

5.Flip the duck breasts and transfer the skillet to the preheated oven. Cook for about 10 minutes for medium-rare or 15 minutes for medium. Remove from the oven and let the duck rest for a few minutes before slicing.

6.While the duck is cooking, cook the egg noodles according to package instructions. Drain and set aside.

7.In a separate skillet, heat the vegetable oil over medium heat. Add the minced garlic, sliced red bell pepper, and julienned carrot. Cook for about 3-4 minutes, until the vegetables are slightly softened.

8.Add the cooked egg noodles to the skillet and stir in soy sauce, oyster sauce, and sesame oil. Cook for another 2-3 minutes, until the noodles are heated through.

9.Add the sliced green onions and bean sprouts to the skillet and cook for another minute, until the vegetables are tender-crisp.

10.Remove the skillet from heat and garnish the noodles with chopped cilantro and chopped peanuts.

11.Serve the Asian noodles alongside the sliced duck breasts. Enjoy!