Ingredients:

• 2duck breasts
• salt, to taste
• 2 tsp Chinese five spice
• 150 g dried Chinese egg noodles
• 1 tsp toasted sesame oil
• 1 garlic clove, crushed
• 2 tsp finely grated ginger
• 1 bunch baby pak choy, trimmed, quartered lengthwise
• 1 tbsp honey mixed with 1 tbsp warm water
• 60 ml(¼ cup) soy sauce
• 2 spring onions, thinly sliced

Instructions:

1. Score the skin side of the breast diagonally with a sharp knife. Season both sides with salt, then with five-spice powder. Place the duck breasts, skin-side down in a large cold frying pan over medium heat. Cook for 7 minutes or until the skin is crisp and golden, adjusting the heat as necessary to keep the skin from getting too dark too quickly. Turn and cook for another 3-5 minutes. Remove from the pan and rest for 10 minutes. Drain all but 1 tablespoon of duck fat from the pan.
2. Meanwhile, bring a saucepan of water to the boil. Add the noodles and simmer for 3 minutes. Drain and toss with the sesame oil.
3. Add the garlic, ginger and pak choy to the frying pan with the duck fat and toss over medium-high heat for 2-3 minutes or until tender. Add the noodles, honey mixture, soy sauce and spring onions, toss until heated through and well combined, then remove from heat.
4. Divide the noodles between 2 shallow bowls. Slice the duck breast, place on top of the noodles and spoon over any remaining sauce from the pan. Ready to serve!