2 carrots

2 celery stalks

1 cucumber

3 duck breasts

2 peeled crushed garlic cloves

2 tablespoons Billington's Dark Brown Molasses Sugar

2 tablespoons peanut butter

2 tablespoons coconut cream

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons toasted sesame seed oil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Chinese 5 spice mixture

1/2 teaspoon ginger

1 1/2 cups rice noodles, cooked according to the packet directions, rinsed and drained

Shave the prepared vegetables into thin strips and put to one side.  Grill the duck breasts.  When cool, slice and put to one side.  In a small pan, heat the rest of the ingredients, except for the noodles for 5 minutes.

Drain and rinse the prepared noodles and put them in a bowl or bowls.  Put the vegetables on top, the duck pieces and dressing on top of that and garnish with fresh basil.