Thai Noodles with Duck

Ingredients

• 4 coriander roots
• 3 Garlic cloves
• 10 white peppercorns
• 3 tbsp Soy sauce
• 800 g duck breast fillet
• 0.25 iceberg lettuce
• 150 g mixed radishes (e.g., purple radish, elongated and icicle radishes)
• 8 lychees
• 300 g soba noodles
• 4 eggs
• 2 tbsp Vegetable oil
• 1 tbsp peanut kernels
• 1 stalk coriander leaves
• 1 handful soy sprouts
• 1 tbsp black sesame seeds

Instructions

1. 1.

   Wash the coriander roots and finely chop with peeled garlic. Crush peppercorns in a mortar, add soy sauce, and stir to make a paste. Rinse duck breast, pat dry, and spread paste on skin side. Cover and marinate for about 30 minutes.

2. 2.

   Preheat oven to 220°C (428°F) fan‑forced. Heat an ovenproof pan and sear duck breasts skin side down for about 3 minutes. Flip and finish cooking in the oven for about 20 minutes.

3. 3.

   Wash lettuce and cut into strips. Clean radishes, slice or dice. Peel and pit lychees. Place half of the lettuce, radishes and lychees beside the duck and bake for another 15 minutes.

4. 4.

   Cook noodles according to package instructions. Fry eggs in hot oil as sunny‑side up eggs.

5. 5.

   Finely chop peanuts. Also finely chop fresh coriander leaves and mix with peanuts. Rinse soy sprouts and drain.

6. 6.

   Remove duck from oven and let rest briefly. Add noodles to pan with vegetables, combine. Slice duck thinly and arrange on top of noodles, vegetables, egg, remaining lettuce and sprouts. Sprinkle with peanut mixture and sesame seeds before serving.