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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.
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.
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.
Blanch the green beans in boiling water for 2 minutes. Remove and refresh in iced water.
Cook the noodles as per the instructions on the packet. Once cooked, drain and toss with the beans and remaining spinach.
Serve the duck atop the noodle salad and cucumber, drizzled with the dressing.
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