Ingredients

• 1 duck breast
• sea salt
• 1 tbsp soy sauce
• 125g/4½oz egg noodles
• cooked according to packet instructions
• 3 tbsp sesame seeds
• toasted
• 2 garlic cloves
• finely chopped
• 1 orange
• juice only
• 1 tbsp sesame oil
• large handful fresh coriander
• chopped
• ½ carrot
• grated
• 2 tsp soy sauce
• pinch chilli flakes
• 1 tbsp vegetable oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the soy-seared duck
• score the duck skin with a sharp knife and rub sea salt into the scored skin.
• Heat a small ovenproof frying pan until very hot
• place the duck into the pan skin-side down and fry for 2-3 minutes. Pour off any excess fat released by the duck. Reduce the heat and cook for a further five minutes
• or until golden-brown. Turn over and cook skin-side up for three minutes. Add the soy sauce to the pan and stir well.
• Transfer to the oven and cook the duck for five minutes
• or until cooked to your liking.
• For the oriental-style noodle salad
• place all the salad ingredients into a large bowl (reserving one tablespoon of the sesame seeds for garnish) and stir well to combine.
• To serve
• place the noodle salad into two serving bowls. Cut the duck into slices and place on top of the noodles. Sprinkle over the remaining sesame seeds.