Ingredients:
1 whole fresh duck, excess fat trimmed, giblets removed

For blueberry sauce:
2 cups blueberries
1 Granny Smith apple, peeled, quarted, cored, finely chopped
1/2 of a white onion, finely chopped
1/2 cup brown sugar
1/4 cup white sugar
2 pcs whole star anise
grated zest of 1 lime
grated zest of 1 orange
1/2 cup white wine vinegar

1. Heat oven at 325º. Place duck on a rack of a roasting pan to drain fat. Bake uncovered for 3 hours, periodically draining off collected fat in pan. Raise heat to 400º and roast an additional 30 minutes for crispy skin.
2. Make the blueberry sauce while roasting the duck. In a small saucepan, put all the ingredients together and simmer over low heat. It should be thick but leave some of the fruit chunks for more texture. Adjust the taste by adding sugar and white wine vinegar alternately.
3. To serve, remove ducks from the oven and cut away meat from the rib cage on a carving board, discarding bones.

Ingredients:
soba noodles
a handful of string beans, julienned
1 red bell pepper, julienned
1/2 cup Skippy’s smooth peanut butter
1 garlic clove, minced
1/4 cup soy sauce
1/4 cup rice vinegar
2 tbsps sesame oil
salt

1. Cook soba noodles in boiling water for about 5 minutes. When done, drain and fluff with a fork to keep the noodles from sticking together. Toss noodles with the vegetables.
2. In a blender, purée the rest of the ingredients. Stir in some warm water to liquify the dressing. Pour dressing over noodles and vegetables. Toss to coat.