- 2 small duck breasts
- 4 tsp five-spice powder
- salt and freshly ground black pepper
- 2 tbsp clear honey
- 6 tbsp soy sauce
- salt
- 4 spring onions
- 1 packet oriental-style egg noodles (2 squares of dried noodles)
- sesame seeds, to taste
- toasted sesame oil, to taste
- squeeze fresh lime juice
- Preheat the oven to 180C/350F/Gas 4.
- With a sharp knife, score the fat of the duck into a cross-hatch pattern.
- Sprinkle the five-spice powder onto the skin of the duck breasts and rub it into the fat well. Season with salt and freshly ground black pepper.
- Heat a heavy-based ovenproof frying pan. Don't add oil. Place the duck breasts skin-side down in the hot pan. Season the other side with five-spice powder and salt and freshly ground black pepper. Cook until most of the fat has run out into the pan and the skin has a golden colour (about three minutes).
- Turn the duck breasts over and cook the other side for a minute or so.
- Place the duck breasts in the oven for 3-5 minutes to finish.
- To make the sauce, warm the honey and soy sauce together in a small pan. Bring up to boiling point and let it bubble for a minute or two to reduce. Take off the heat and allow to cool. The sauce should have a syrup-like consistency.
- Remove the cooked duck breasts from the oven and leave to rest in a warm place.
- While the duck is resting, heat a medium pan of salted water for the noodles.
- Meanwhile, cut the white and green parts of the spring onions into slices on the diagonal.
- When the water is boiling, add the egg noodles and cook for 3-4 minutes or according to packet instructions.
- Drain the noodles and place them in a bowl. Sprinkle in the sesame seeds, drizzle with a few drops of sesame oil and sprinkle with cut spring onions, reserving some for the garnish. Stir together well.
- To serve, place the noodles onto a plate. Squeeze over a bit of lime juice. Slice the duck breasts into strips and place next to the noodles. Sprinkle over the remaining spring onion and drizzle over the honey and soy sauce.