Szechuan style duck with shiitake and noodles

Ingredients

4 duck thighs, confits (ready-made)
Schezuan pepper
0.5 dl hoisin sauce
250 g chestnut mushrooms
2 packets udon noodles
20 g Bresc WOKchilli
20 g Bresc Garlic slices
300 g Chinese cabbage
1 tin bamboo shoots
½ cucumber
2 stalks spring onion

Preparation method

Heat the grill. Remove the duck from its wrapping and sprinkle it with the chilli. Chop the cabbage and the mushrooms. Drain the bamboo shoots. Grill the duck under the grill until it is crisp and spread some hoisin sauce on it. Grill again briefly. Heat the wok and stir-fry noodles with the remaining ingredients. Serve the duck on the noodles and garnish with cucumber and spring onion.