Duck breasts with roasted pears and cold sesame noodles Recipe | Food Network UK
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Ingredients
- 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
- 4 ripe pears, cut in half and pitted
- Salt
- freshly ground black pepper
- 45ml toasted sesame oil
- 2 duck breasts, skin-on (about 625g)
- hydroponic watercress, for garnish
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