Duck with roasted plums & noodles

Step by Step

Step 1

Mix the salt, allspice and chilli flakes together. Score the skin of the duck breasts, then sprinkle the spice mix all over both sides. Put on a plate, skin-side up, loosely cover and leave to marinate in the fridge for at least 1 hour (or up to 6 hours) before cooking.

Step 2

When ready to cook, preheat the oven to 220ºC, gas mark 7. Heat a heavy-based, ovenproof frying pan over a low heat. Place the duck, skin-side down, in the frying pan and let the fat render out (for about 5 minutes). Once there is a good amount of oil in the base of the pan, carefully tip it out into a second frying pan or wok. Continue cooking the duck until the skin is really crisp (12-15 minutes), then flip the breasts and cook on the other side for 1 minute. Add the plums and ginger, then put in the oven for 5 minutes, until cooked to your liking.

Step 3

Meanwhile, put the second frying pan or wok over a medium heat. Add the noodles and heat through according to pack instructions. Toss through the lime juice and soy sauce. Stir in the remaining noodle salad ingredients, then transfer to serving plates. Allow the duck to rest for 4-5 minutes before slicing, then serve on the noodle salad with the roasted plums.