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- Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
- 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.
- 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.
- Remove the duck breasts from the marinade. Pat the skin side dry with kitchen paper. Season with salt and black pepper.
- 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.
- 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.
- Transfer to a warm plate, cover with tin foil and allow to rest for 7-8 minutes.
- Meanwhile, cook the noodles according to packet instructions. Drain well and return to the pan.
- 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.
- Slice the duck breasts and place on top of the noodles with the mango and watercress. Drizzle over the remaining dressing and serve.
Per serving: 679kcals, 26.7g fat (7.4g saturated), 61.8g carbs (17.3g sugars), 49.7g protein, 4g fibre, 1.63g sodium
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