Ingredients

• ½ tbsp coriander seeds
• ½ tsp black peppercorns
• 1 tsp salt
• ½ duck breast
• fat scored with a sharp knife
• ½ tbsp soy sauce
• 1 tbsp honey
• 1 tsp vegetable oil
• 3 shallots
• finely sliced
• 150g/5½oz rice noodles
• blanched
• 1 tsp soy sauce
• 1 tsp chilli
• finely chopped
• ½ tsp mild curry powder
• 1 free-range egg
• 1 tsp fresh chives
• chopped

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the duck
• grind the coriander and black peppercorns in a pestle and mortar and rub the spice rub over the duck breast.
• Season the duck breast with salt and place skin-side down into a small
• ovenproof frying pan over a medium heat. Fry the breast for five minutes
• until the skin is browned. Drain off the released duck fat and turn the breast.
• Add the soy sauce and honey and fry for one minute
• then transfer to the oven for 5 minutes
• or until cooked through. Remove from the oven and rest the duck breast for one minute.
• Thinly slice the breast.
• To make the noodles
• place the oil in a non-stick wok over a high heat.
• Add the shallot and stir fry for one minute.
• Add the noodles and stir fry for one minute.
• Add the soy sauce
• chilli and curry powder and stir fry for one minute.
• Add the egg and stir fry for one minute
• until cooked through.
• To serve
• place the noodles onto a plate
• place the sliced duck breast on top and sprinkle with chives.