Pineapple Egg Noodles with Duck

Ingredients

• 300 g Asian egg noodles
• 0.5 tsp turmeric
• Salt
• 1 duck breast fillet
• Salt
• Pepper
• 2 tbsp clarified butter
• 150 g sugar snap peas
• 4 meaty tomatoes
• 400 g fresh pineapple (or about 100 g dried pineapple, more if desired)
• 1 tbsp light soy sauce
• sweet‑sour sauce

Instructions

1. 1.

   Preheat the oven to 120°C.

2. 2.

   Cook the egg noodles in water with turmeric and salt. Season the duck breast with salt and pepper and sear it in a tablespoon of clarified butter until browned on all sides. Wrap in foil and bake for about 25 minutes. Wash and pat dry the sugar snap peas. Boil the tomatoes, peel them, and dice. Cut the pineapple into cubes (if using dried pineapple, soak the fruit briefly covered in hot water for about an hour). Remove the duck from the oven and cut into bite‑sized pieces. Heat the remaining clarified butter in a pan and sauté the vegetables. Add the pineapple cubes and stir-fry for 2 minutes. Drain the noodles, then mix them with soy sauce and 3–4 tbsp sweet‑sour sauce together with the vegetable mixture. Serve in bowls with extra sweet‑sour sauce.