Duck breast to lay on the table and to make cuts crosswise in the skin. Pepper. To supply water for fettuccine.

Lay the breast skin down on a very well-heated pan (margarine should warm up but not smoke). Fry Gently 5 min., squirts! To cover special cover with holes for frying!

Flip and cook for only 1 min on the other side. Put into a form, covered with foil, coat with chili sauce and ginger sauce, season with salt. Top grease jam quince can with pieces of fruit. Cover with foil sides. Put in the oven (temperature should be 90 degrees!) Put fettuccine in salted boiling water.

Preheat the frying pan. Carrots, red pepper, tomatoes add, alternately, stir. Fresh garlic, Chinese cabbage, pepper, salt at the end. Fettuccine should be ready for you! To get duck Breasts from the oven and thinly slice with a sharp knife. The meat should be pink but not raw.

Put it on plates, pour the sauce remaining in the foil, put on the table... and run to the TV!