Asian duck salad with rice noodles

Preheat the oven to 180˚C, gas mark 4. Score the fat on each duck breast in a criss-cross pattern; season. Heat a frying pan and dry-fry the duck breasts, skin-side down, over a low-medium heat for about 8 minutes, until the fat is crisp. Turn and cook for another 2 minutes, then transfer to a baking tray, skin-side up, and roast for 10 minutes.

Meanwhile, put the noodles in a heatproof bowl, cover with just-boiled water and set aside for 10 minutes. Combine all the dressing ingredients in a bowl. Rest the duck breasts for 5 minutes, then slice. Drain the noodles, refresh under cold running water and drain again. Toss with the vegetables, herbs and dressing, divide between plates and top with the sliced duck.