Africa and Intercontinental Dishes Special : How to prepare Summer Feed

Summer Feed is a collection of friends brought together by food, every one brings a dish, either a starter, main course or dessert plus drinks, serving spoons and extra containers to take leftovers home. INGREDIENTS ; 4 Duck breasts 2 Duck eggs 2 Bunches Pak choi blanched(cooked 1 min in boiling water) 2 cloves of crushed garlic 1 small piece of ginger finely chopped 1 bunch spring onions chopped 4 Frankfurter sausages(optional) Dark Soy Suce Dried or fresh noodles (I prefer Undon thick noodles) 2 tea spons Olive oil. METHOD Marinate Duck Breats with salt and pepper, more salt on the skin. Heat up a non stick frying pan, and without any fat or oil, place duck breast skin side down on the pan, for 2 - 3 mins, as the skin browns. Flip over and plae the whole pan in a preheated oven at 180 degrees to cook for 4 mins. Remove duck breats from pan and rest for at least 10mins,for all the juices to be reabsorbed into the duck meat, keep cooking juices in the pan separately. Meanwhile soft boil the duck eggs in salted boiling water (6mins for soft boiled, 7 minutes for hard boiled) remove and run cold water to stop cooking. In the salted water, add the noodles(coooking time is according to the packet instruction). In the duck frying pan, on medium heat, fry the chopped spring onion, garlic and ginger, add the blanched pal choi, soy sauce, and sommer with duck juices, toss in the cooked noodles.. Slice the duck breast onto 5 - 6 slices, add half a eunny duck egg, seasoned with sea salt and pepper, serve with noodles and pak choi.