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1
Preheat the oven to 350 degrees F. Put the pears on a baking sheet, cut sides up.
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2
Sprinkle with salt and pepper and drizzle with 1 tablespoon sesame oil.
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3
Place them into the oven and roast 15 to 20 minutes, until very tender when pierced with a knife.
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4
Meanwhile, put the duck breasts on a cutting board skin side up and score all over in a tiny crosshatch pattern, so the fat will render and the skin will crisp.
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5
Season all over with salt and pepper and drizzle with 1 tablespoon sesame oil.
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6
Add the breasts to a stainless steel pan over medium heat, skin side down, and cook slowly for about 12 to 15 minutes until the fat is rendered and the skin is browned and crispy.
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7
Occasionally spoon the fat out into a bowl.
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8
Turn the breasts and cook 1 to 2 more minutes for medium-rare.
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9
Transfer the duck to a cutting board to rest.
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10
To serve, cut the duck breasts crosswise, on an angle, into 8 slices each.
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11
Mound the Sesame Noodles evenly between 4 bowls.
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12
Add half a sliced duck breast to each bowl along with a peach half.
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13
Garnish with watercress and lime wedges.
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14
Cold Sesame Noodles:
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15
Bring a large pot of salted water to a boil over high heat.
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16
Add the noodles and stir to keep them from sticking together.
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17
Cook until barely tender and still firm, 3 to 4 minutes.
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18
Drain immediately and rinse under cold running water to cool.
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19
Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 tablespoons of the sesame oil so they don't stick together.
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20
Meanwhile, make the sauce.
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21
In a saucepan, heat 1/4 cup sesame oil over medium-low heat.
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22
Add the ginger, garlic, and chile.
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23
Cook, stirring for a minute, until the vegetables are soft and fragrant.
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24
Place into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 tablespoons sesame oil.
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25
Puree and refrigerate until cold.
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26
Toast the sesame seeds in a dry skillet over medium-low heat until golden brown.
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27
(Shake the pan constantly to keep the seeds from burning).
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28
Put the noodles in a serving bowl and toss with the sesame sauce.
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29
Sprinkle with the sesame seeds and green onions, and serve with the lime wedges.
