Asian Duck Breast Salad With Hoisin Dressing

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat

Season with a generous pinch of salt, then add the scored duck, skin-side down, to a cold, dry pan over a low-medium heat

Cook for 10-15 min, skin-side down only, or until the skin is golden and crispy

Meanwhile, peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Once golden, transfer the duck, skin-side up, to a baking tray

Put the tray into the oven for 10-12 min for medium

Tip: Cook for 3-5 minutes further if you prefer your duck well done

Once cooked, set the duck aside, cover, and leave to rest for at least 10 min

While the duck is cooking, boil a kettle

Combine the rice vinegar, hoisin sauce, toasted sesame oil and soy sauce with the chopped ginger, garlic and half the chopped chilli (can't handle the heat? Go easy!)

Add 2 tbsp [4 tbsp] vegetable oil and stir it all together – this is your hoisin dressing

Add the fine egg noodles to a large bowl, cover them with boiled water and stir for 10 sec to separate the noodles

Set aside to soak for 4 min

Once softened, drain the noodles and set aside until serving

Whilst the noodles are softening, slice the cucumber into discs

Slice each individual cucumber disc into matchsticks 

Trim, then slice the spring onion[s] finely

Once the duck has rested for 10 min, transfer it to a clean board and slice it finely