Ingredients:

• 4 x 180g duck breast fillets, skin scored
• 2 tablespoons hoisin sauce
• 270g packet soba noodles
• 1/3 cup (80ml) soy sauce
• 1 tablespoon each sesame oil and brown sugar
• Juice of 1 lime
• 1 mango, sliced
• 2 cups watercress sprigs

Instructions:

1. Preheat the oven to 180°C.
2. Season the duck, then place, skin-side down, in a non-stick ovenproof frypan over low heat. Cook for 5-6 minutes until most of the fat has rendered and the skin is crisp. Turn, then brush skin with hoisin sauce. Transfer to the oven and bake for 6 minutes or until just cooked, but still pink in the centre. Rest, loosely covered with foil, for 5 minutes.
3. Meanwhile, cook noodles according to packet instructions, then drain. Whisk soy, oil, sugar and lime juice together to make a dressing, then toss half with the noodles.
4. Thinly slice the duck and serve with the mango, watercress and noodles. Drizzle with the remaining dressing.