FOR THE MARINADE:
1 teaspoon Rice vinegar
1 Teaspoon Honey
1 teaspoon soy sauce
1/2 teaspoon Five spice
1 Duck breast, sliced on the diagonal
1 tablespoon Vegetable oil
2 x 90g Hakubaku somen noodles
1 bunch of spring onions, sliced lengthways
1/2 Cucumber, deseeded and sliced lengthways with a peeler
1 Carrot sliced lengthways with a peeler
2 tablespoons Hoisin sauce
2 teaspoons sesame seeds, briefly toasted in a hot, dry frying pan
Marinated Duck Salad
Combine the marinade ingredients in a small pan with 100ml cold water, bring to the boil and remove from the heat as soon as the honey has melted. Allow to cool completely and pour over the duck slices. Toss gently and set aside for 1 hour; overnight in the fridge is even better.
Pour the marinade off the duck and discard, Heat the oil in a hot wok and stir fry the duck for 3-4 minutes until cooked. Set aside. Cook the noodles according to the instructions on the packet, drain and refresh under cold water.
Combine the noodles with the spring onions, cucumber, carrot and hoisin sauce in a large bowl. Add the duck and toss everything gently so it is well mixed and coated. Season to taste with salt and pepper. Serve Topped with the sesame seeds.