Duck Breast with Plum Sauce and Egg Noodles

Method

1. 1

   Score the duck skin in a criss-cross pattern and season with salt.

2. 2

   Place skin-side down in a cold frying pan and place over medium heat. Cook for 6–7 minutes until the fat has rendered and the skin is crisp, then flip and cook for 3–4 minutes more. Rest for 3 minutes, then slice.

3. 3

   Meanwhile, cook the noodles according to the packet instructions, adding the pak choi for the last 2 minutes to wilt.

4. 4

   Warm the plum sauce with the soy sauce in a small pan.

5. 5

   Drain the noodles and greens, toss with the sesame oil, and top with the sliced duck. Spoon over the plum sauce and scatter with sliced spring onion.