• 200g duck breast

  • 60g egg noodles

  • Red chilli, seeded and chopped

  • Juice of ½ lemon

  • Juice of 1 lime

  • 60g green beans

  • 60g spinach

  • ½ cucumber, thinly sliced

  • 1 tbsp parsley, chopped

  • 1 tbsp coriander, chopped, roots kept

  • 1 tbsp honey

  • 1 tbsp soy sauce

  • 1 tsp chilli powder

  • 25ml rice wine vinegar

  • 1 tbsp sugar


  • 1.

    Score the skin of the duck and dust with chilli powder and a little sea salt.  Place in a pan skin side down over a medium heat for 5 minutes. Turn the duck over and put in the oven at 180C for a further 5 minutes.

  • 2.

    Blitz half the spinach and coriander in a food processor with. with the honey, half the chilli, soy sauce and lime juice.  Season the dressing.

  • 3.

    In a pan, heat the sugar, chilli and vinegar together over a medium heat for 3 minutes. Pour over the cucumber and leave to marinate for 4 minutes.

  • 4.

    Blanch the green beans in boiling water for 2 minutes. Remove and refresh in iced water.

  • 5.

    Cook the noodles as per the instructions on the packet.  Once cooked, drain and toss with the beans and remaining spinach.

  • 6.

    Serve the duck atop the noodle salad and cucumber, drizzled with the dressing.

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