Serves 4
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  1. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
  2. Remove the duck from the fridge. Use a sharp knife to cut a criss-cross pattern in the skin of the breasts, being careful not to cut all the way through to the meat.
  3. Place the duck in a bowl with the hoisin sauce, ginger and garlic. Turn to coat all sides, then cover with cling film and allow to marinate at room temperature for 30 minutes. 
  4. Remove the duck breasts from the marinade. Pat the skin side dry with kitchen paper. Season with salt and black pepper.
  5. Place the duck in a dry, cold non-stick pan over a medium heat, skin side down. Cook for 6-8 minutes or until the skin is very crisp, then carefully drain off the fat into a small bowl. Turn the duck breasts over and cook for a further 2-3 minutes.
  6. Remove the duck to a rack in a roasting dish and cook in the middle of the oven for 12-15 minutes, depending on how rare you like it. 
  7. Transfer to a warm plate, cover with tin foil and allow to rest for 7-8 minutes.
  8. Meanwhile, cook the noodles according to packet instructions. Drain well and return to the pan.
  9. In a jug, whisk together the soy sauce, sesame oil, sugar and lime juice. Toss half of the dressing through the noodles. Divide the noodles amongst four serving bowls.
  10. Slice the duck breasts and place on top of the noodles with the mango and watercress. Drizzle over the remaining dressing and serve.

Nutrition Facts

Per serving: 679kcals, 26.7g fat (7.4g saturated), 61.8g carbs (17.3g sugars), 49.7g protein, 4g fibre, 1.63g sodium