Duck Bami Noodles

Ingredients:

500 grams duck breast or leg
1 teaspoons salt
3 tablespoons Thai teriyaki powder
40 ml. water
100 grams wheat flour
2 tablespoons oil
1 large egg
coriander leaves

Procedure:

Clean the duck and salt the skin. Mix the teriyaki powder with water and marinade the duck for at least 2 hours in this mix. Grill for 30 minutes at 170 degree until cooked and slice thinly. To make the noodles, mix the wheat flour with the egg and oil and knead it for 2 minutes. Leave the dough to rest for 5 minutes. Roll the dough into a long thin strip (12-14 cm. wide and as long as you can make it). I hand the dough over the edge of the table when I do this. Use a rolling pin and roll the strip into a sausage shape, dust with flour as you roll so that the dough doesn’t stick together. Slice the sausage into slices, each slice is a rolled up noodle. Unroll the slice to form the noodle. Drop the noodles into boiling water for 5 minutes, then drain and set aside on a plate. For this dish, pile Bami noodles on the plate, add some slices of duck and garnish with coriander leaves on the side. Serve with dried flaked chillies, vinegar, sugar, fried garlic.