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Crispy Duck with Noodles

3 duck breasts, total weight about 14 ounces
2 garlic cloves, crushed
1 1/2 teaspoon of chile paste
1 tablespoon of honey
3 tablespoons of dark soy sauce
1/2 teaspoon of five spice powder
9 ounces of rice stick noodles
1 teaspoon of vegetable oil
2 scallions, sliced
3 1/2 ounces of snow peas
2 tablespoon of tamarind juice
sesame seeds, to garnish

Prick the duck breast skin all over with a fork and place in a deep dish. Mix together the garlic, chile, honey, soy sauce and five spice powder, the pour over the duck breasts. Turn to coat evenly, then cover and marinate in the refrigerator for at least 1 hour.

Meanwhile, soak the rice noodles in hot water for 15 minutes. Drain well.

Drain the duck breasts from the marinade and broil on a rack under a high heat for about 10 minutes, turning them occasionally, until they becomes a rich golden brown. Transfer the duck breasts to a plate, slice them thinly, and keep them warm until needed.

Heat the vegetable and sesame oils in a skillet, add the sliced scallions and the snow peas, and toss for 2 minutes. Stir in the reserved marinade and tamarind, and bring to a boil.

Add the sliced duck and noodles to the skillet and toss to heat them thoroughly. Serve immediately, sprinkled with sesame seeds to garnish. Serves 4

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