2 duck breasts
200g flat rice noodles (dry weight)
1 tsp Wing Yip Light Soya Sauce
1 tsp Wing Yip Sesame Oil
2 tbsp peanut or vegetable oil
1/2 (185ml) jar Wing Yip Ginger & Spring Onion Sauce
1 packet(or bunch) watercress (washed & drained well)
1 tbsp toasted sesame seeds
1 tsp minced ginger (or use fresh)
1 tsp minced garlic paste (or use fresh)
Soak noodles in cold water for 20 minutes.
Prick the skin of the duck with a fork or sharp knife and rub sesame oil on skin. Season the other side with light soya sauce.
Heat a flat bottom pan and place duck skin side down to cook for 3-4 minutes, until the skin is golden brown.
Turn over for 1-2 minutes to cook other side. Place aside on a warm plate.
Heat vegetable oil in a wok and fry minced garlic and ginger.
Then add Wing Yip Ginger and Spring Onion Sauce together with 1/2 jaw of water and cook for approximately 3 minutes. When the sauce is cooked out add the rice noodles to the wok and stir well.
Last of all mix watercress into rice noodles and spoon onto 2 warm plates.
Slice duck diagonally at a 45 degree angle and place sliced duck on top of noodles. Scatter with toasted sesame seeds.