4 duck breast fillets 2 leeks 1/2 lb mushrooms (we used chestnut mushrooms) 4 cloves garlic, minced 2" piece of fresh ginger, minced Thin Chinese egg noodles Put 1 tbsp vegetable oil in a wok, and heat it until it's nearly smoking. Add the garlic and ginger, and stir fry for about one minute. Add the mushrooms and stir fry until soft. Add the leeks and continue to stir fry until they're wilted and soft. Store the result in a convenient bowl. Score the skin of the duck breasts with a sharp knife, taking care not to cut the meat underneath, but cutting all the way through the skin. Score the entire breast, with lines about 1/2" apart. Salt and pepper the duck, using a bit more salt than you think, and rub the result into the skin. Heat a skillet until it's very hot (normally we would use an iron skillet, but we used an All Clad instead because we needed the extra space, and it worked fine - we added a drizzle of vegetable oil to the All Clad, which we wouldn't h...