Duck with Curry Sauce and Vegetables

Rinse the duck breast fillets under cold, pat dry and saute on the skin side in a dry pan over medium heat until golden brown. Season with salt and pepper, turn, and cook 1 minute on the other side.

Meanwhile, peel the ginger, finely grate, mix with 2 tablespoons of honey and brush the skin side of the duck fillets with it. Bake in and oven preheated to 120°C (approximately 250°F (fan not recommended; gas mark 1) 25-30 minutes until pink.

Meanwhile, rinse, trim and cut the celery into thin slices. Cut the pineapple flesh into pieces.

Rinse, trim and cut the scallions diagonally into thin rings. Rinse the chile pepper, trim and also cut into rings. Rinse the bean sprouts and drain. Peel the garlic and finely chop.

Heat the oil in a wok. Cook the garlic until translucent. Add the chile pepper, celery, bean sprouts, scallions, shredded coconut and pineapple, briefly sauté and stir in the remaining honey. Deglaze with rice wine vinegar and remove from heat. Season with salt and pepper.

Heat coconut milk in a saucepan. Stir in the curry paste and turmeric and let simmer slightly. Mix the cornstarch with cold water and cook with the coconut milk until thickened. Season with salt and pepper.

Cook the rice noodles according to package directions. Remove the duck breast fillets from the oven, let rest briefly and cut into slices.