Recipe for Teriyaki Duck Breast Skewers, Soba Noodles with Sautéed Zucchini and Carrots in Sesame Oil.

Pour the rice vinegar, water, brown sugar, sweet soy sauce, cornstarch, and 1 tablespoon of sesame oil into a saucepan and heat over low heat. Peel and finely grate the fresh ginger, then add it to the saucepan.

Bring everything to a boil while stirring, then pour into a dish. Let it cool. Remove the fat from the duck breasts and slice them thinly. Add them to the teriyaki sauce dish, mix well, cover with plastic wrap, and let marinate for 1 hour in the refrigerator.

Meanwhile, peel the carrots. Make vegetable tagliatelle using a peeler. Do the same for the zucchinis and set aside. Cook the soba noodles and then drain them. Pour 1 tablespoon of sesame oil into a pan and add the vegetable tagliatelle.

Cook for about ten minutes, stirring regularly. Then add the soba noodles, season with salt and pepper, and continue cooking for 5 more minutes. Skewer the marinated duck pieces onto skewers, making sure to pack them tightly.

To finish, sauté them for 5 minutes over high heat in a pan oiled with sesame oil. Sprinkle with sesame seeds and serve with vegetable tagliatelle and soba noodles. Top everything with crushed peanuts.