Duck Noodle Cucumber Salad Bowl

Sticky soy duck breast, chunky noodles and plenty of fresh shaved veggies- this is a truly easy mid-week meal that is big on flavour and texture.

1. Place the duck on a cold pan, bring up to heat and cook for 8-10 minutes until the skin is crispy, flip and cook for another 2-3 minutes, basting with the juices as you go.
2. Drain excess fat off the pan, keeping about a tablespoon in. Add the sesame seeds, garlic and chili to this. Stir through the honey, hoisin, light soy sauce, rice vinegar and five spice powder. Allow to bubble for a minute or two until reduced a little.
3. Toss the noodles in the dressing then arrange in serving bowls with the cabbage and spring onions. Once rested, slice the duck breast and top the bowls with the meat along with the peanuts, coriander leaves and mint.

For the duck:

2 duck breasts, scored

1 tbsp sesame seeds

2 garlic cloves, crushed

3 birds eye chillies

2 tbsp honey

3 tbsp hoisin sauce

3 tbsp light soy sauce

2 tbsp rice vinegar

1 tsp five spice powder

To serve:

200g cooked udon noodles

½ head chinese cabbage, thinly sliced

6 spring onions, thinly sliced

Handful roasted peanuts, roughly chopped

Large handful coriander leaves, roughly chopped

Small handful mint leaves