- 1 duck breast, skin scored
- ½ tsp salt
- ½ red pepper
- ½ tsp mild curry powder
- ½ tsp coriander
- pinch chilli powder
- 2 garlic cloves
- 2 tbsp vegetable oil
- 200g/7oz egg noodles, cooked according to packet instructions, drained
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 garlic clove, peeled, crushed
- 2 plums, stones removed, chopped
- pinch chilli powder
- 1 tbsp brown sugar
- ½ tsp salt
- 1 tbsp soy sauce
- lime wedges
- 1 tsp sesame seeds
- Preheat the oven to 180C/350F/Gas 4.
- For the duck, rub the salt into the duck skin and place skin-side down in a hot pan for 2-3 minutes, or until golden-brown. Turn over and cook for a further 2-3 minutes, or until golden-brown all over, then transfer to the oven to cook through for 4-5 minutes. Remove and allow to rest.
- For the noodles, place all the ingredients except the noodles and sesame oil in a small food processor and pulse to a smooth paste. Mix in with the cooked, drained egg noodles and sesame oil until the noodles are evenly coated.
- For the plum chutney, heat the oils together in a pan and fry the garlic, plums and chilli powder for 3-4 minutes, or until softened, then add the remaining ingredients. Cook for 7-8 minutes, or until the plums break down and the mixture is thick and sticky.
- Serve the duck breast sliced on top of a bed of the noodles and the chutney spooned around the outside. Garnish with lime wedges and sesame seeds.