Duck Confit with Spicy Pineapple Stir-Fry

• Meanwhile, crush or mince the garlic. Peel the ginger, then mince it or use a microplane as preferred.
• Deseed and finely chop the red chili pepper.*
• Dice the bell pepper and slice the onion into half-rings.
• Drain the pineapple.

*Take care, this ingredient is spicy! Use as preferred.

• Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
• Stir-fry the garlic with the ginger, the chili pepper, the pineapple, the onion and the bell pepper for 4 - 6 minutes.
• Melt a knob of butter in a frying pan over medium-high heat.
• Fry the duck in its juices for 2 - 3 minutes per side, covered.

• Remove the duck from the pan and set aside under aluminum foil, then transfer the cooking juices to the wok.
• Quarter the lime.
• In a bowl, combine the fish sauce* with the soy sauce, the sugar, the reserved cooking liquid and the juice of 1 lime wedge per person.

*Take care, this ingredient is salty! Use as preferred.

• Transfer the sauce and the noodles to the wok. 
• Toss well to combine and fry for 1 - 2 minutes over high heat. Season with salt and pepper.
• In the meantime, roughly chop the fresh herbs and the peanuts.