Sweet and Sour Duck with Noodles

Bring a pot of salted water to a boil. Add egg noodles and turmeric cook until al dente. Heat 1 tablespoon butter in a skillet, season the duck breast with salt and pepper and saute until lightly browned on both sides. Remove from the pan, wrap the duck in foil, place on a baking sheet and roast 25 minutes. Rinse, pat dry and remove the strings from the snowpeas. Blanch the tomatoes in a pot of boiling water for 10 seconds, peel and cut into cubes. Cut the pineapple into cubes. (If using dried pineapple, place in a bowl with just enough hot water to cover and soak1 hour.) Remove the duck from the oven and cut into bite-size pieces. Heat the remaining butter in a pan and saute the vegetables. Add the pineapple and sauté 2 minutes. Drain the pasta, transfer to a bowl and add the duck, soy sauce, 3-4 tablespoons sweet and sour sauce and the vegetable mixture. Divide among bowl and serve with sweet and sour sauce on the side.