Prepare the vegetables for the leaf salad. Roast the peppers for 30-35 min. Cool, then skin and cut into strips. Save the juice, remove the seeds. Blanch the beans for 4 min in lightly salted water, drain and rinse with cold water. Drain and dry.
Cook the fried noodles. Heat the oil in a wok and stir-fry the garlic, shallots, chili spice, ginger and bacon in it for 5 minutes. Add the parsley and soy sauce and continue to fry for 2 mins. Add in the tomatoes and stir-fry for another 2 min. Add the noodles and mix well. Season to taste and remove from the heat.
For the duck breast, heat the oil in a frying pan. Sauté the meat at high temperature for 2 min, stirring frequently. Turn down the temperature, season the meat with salt and continue stir-frying for 2-3 min. Add pepper, anchovies, roasted peppers with their juice and beans. Stir, cover and sauté for 1-2 min over medium heat until tender. Remove lid and stir for 1 min.
Taste and season with sugar, vinegar, juice of one lemon and perhaps more salt.
Serve the duck warm on the fried noodles form.
Offer green leaf salad as a side dish.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!