Fiery stir-fry with plum duck and crunchy topping

Plum duck:

• 150 ml Ros Thai Thai plum sauce
• 2 duck breasts
• Salt/pepper - to taste

Stir fry:

• 200 gr Chow Mein House of Asia noodles
• 30 ml holy basil stir fry Ros Thai Thai sauce
• 80 ml House of Asia light soy sauce
• 4 tablespoons of fat from frying the duck skin
• 1 onion
• 4 garlic cloves
• 5 cm of ginger root
• 1/2 chili pepper
• 1 carrot
• 1 Pak Choi cabbage
• 1/2 red pepper

For decoration:

• fresh coriander
• roasted peanuts
• duck skin
• 1 lime

1. Remove the skin from the duck breast. Season the meat with salt and pepper and the skin with just salt.
2. Fry the duck skin in a dry pan for about 5 minutes to render the fat.
3. Place the duck breasts in the pan and fry for about 5-7 minutes on both sides, then 2 minutes on the other two sides. Continue frying the duck skin until crispy.
4. Transfer the meat to a plate to rest for 5 minutes. If the skin is already crispy, remove it as well and chop it into small pieces.
5. Slice the duck into strips. Heat a new pan and pour in the plum sauce. Bring it to a boil, then add the meat and any juices that have leaked from the meat. Stir, and it's ready.
6. Pour some of the fat from frying the duck into a wok and fry the chopped onion, ginger, chili pepper and garlic over high heat.
7. Add the carrots cut into sticks and the white part of the cabbage and peppers cut into strips.
8. Sauté everything for a few minutes until the vegetables are slightly softened. Then add the cooked pasta and the green part of the cabbage.
9. Season the noodles with soy sauce, Holy Basil Stir-Fry sauce, and lime juice. Mix well, and the stir-fry is ready.
10. Transfer the pasta to a plate, place the duck slices on top and pour over the plum sauce from the pan.
11. Garnish the dish with fresh cilantro, roasted peanuts, a sprinkle of duck skin, and a lime wedge. Enjoy.