Ingredients:

• 2 duck breasts
• pinch sea salt
• 1 tbsp vegetable oil
• 1 clove garlic, finely sliced
• 1cm ginger root, finely sliced
• 1 bunch spring onions, finely sliced
• 200g Chinese greens, sliced
• 1 packet of fresh egg noodles
• 1 tbsp oyster sauce
• 1 tsp soy sauce

Instructions:

1. Preheat the oven to gas mark 5, 190°C, 375°F.
2. Lightly score the duck skin in a crisscross and sprinkle with sea salt. Place skin-side down on baking tray and roast on top shelf for 15 minutes until cooked through. Leave to rest for 5 minutes.
3. Thinly slice the duck and put it to one side.
4. In a hot wok, heat a tablespoon of vegetable oil, then add the garlic, ginger and all but a tablespoon of the spring onion. Fry for 1 minute, being careful not to let it burn.
5. Add the greens and stir-fry until they have wilted. Add the noodles, oyster sauce and soy sauce and stir until heated through, then add the duck. Sprinkle over the remaining spring onions and serve.