Duck breasts with roasted pears and cold sesame noodles Recipe | Food Network UK

Ingredients

• For the cold sesame noodles
• 250g dried buckwheat (soba) noodles and sauce
• 135ml dark sesame oil
• 2 1/2 cm piece fresh ginger, peeled and crushed with the side of a knife
• 2 garlic cloves, crushed with the side of a knife
• 1 red thai bird chilli, including seeds, finely chopped
• 2 tbsp brown sugar
• 125g creamy peanut butter
• 60ml rice vinegar
• 60ml low-sodium soy sauce
• 6 tabsp water, room temperature
• 1 tbsp chilli sauce
• 1 tbsp sesame seeds, for garnish
• 2 spring onions, thinly, diagonally sliced
• 1 lime, cut into wedges, for serving
• For the duck and pears
• 4 ripe pears, cut in half and pitted
• Salt and freshly ground black pepper
• 45ml toasted sesame oil
• 2 duck breasts, skin-on (about 625g)
• hydroponic watercress, for garnish