For the Duck-
Pre-heat the oven to 200
Place all of the ingredients into a bowl and mix well.
Marinate for 20 minutes or as long as you can - preferably over night.
Heat a pan until just warm then place the duck skin side down and cook for 8 to 10 minutes until golden brown.
Turn up the heat and turn over the duck and cook for 1 minute.
Place in the oven for 10 to 15 minutes.
Remove from the oven and rest for 5 minutes, then slice.
For the Noodle Soup-
Place the chicken stock into a saucepan and bring to the simmer.
Add the shitake mushrooms and the chinese leaf.
Add the light soy sauce, rice wine and rice vinegar.
Add the udon noodles to the pan and bring to the boil.
Add chopped spring onions, bean sprouts and coriander.
Ladle some of the noodle soup into a bowl, and place the duck breast on top and garnish with a few coriander sprigs.
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