This Chinese-inspired dish combines many of the exotic flavours that are classic in Oriental-style cooking. Who needs a takeaway when you can treat yourself to this mouthwatering crispy-skinned duck and rich, homemade plum sauce.
Preheat the oven to gas 6, 200°C, fan 180°C. For the sauce, combine the plums, sugar, star anise and 50ml (2fl oz) water in a pan over a low heat, stirring until the sugar has dissolved.
Increase the heat to high and leave to bubble for 15 minutes, or until thickened.
Using a sharp knife, score the skin of the duck breasts; season. In an ovenproof frying pan, cook the duck, skin-side down, over a medium heat, for 5 minutes.
Turn the breasts over and transfer the pan to the oven. Continue cooking for 10 minutes (for medium-rare meat). Remove from the oven and leave to rest, before thickly slicing.
Meanwhile, heat the oil in a wok. Add the chilli and ginger, cook for 1 minute, then add the noodles, soy and lime juice. Stir-fry for 1 minute, then add the pak choi. Cook for 2 minutes, or until wilted.
To serve, divide the noodles between plates and top each with a sliced duck breast. Spoon over the plum sauce and scatter with the spring onion.
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