Cooking Steps

• 1

  Preheat the oven to 200°C/ 180°C (fan). Score the duck skin on a diagonal, being careful not to cut through to the meat. Season with salt, then place, skin-side down, in a cold, dry pan over low-medium heat. Cook for 10-15 min or until the skin is golden and crispy.

• 2

  Once golden, transfer the duck, skin-side up, to a baking tray. Put the tray into the oven for 10-12 min for medium cooking. Cook for 3-5 minutes further if you prefer your duck well done. Once cooked, set the duck aside, cover, and leave to rest for at least 10 min.

• 3

  While the duck is cooking, combine the rice vinegar, hoisin sauce, toasted sesame oil and soy sauce with Very Lazy ginger, garlic and chilli pastes. Add 2 tbsp vegetable oil and stir it all together – this is your hoisin dressing.

• 4

  Add the fine egg noodles to a large bowl, cover them with boiled water and stir for 10 sec to separate the noodles. Set aside to soak for 4 mins. Once softened, drain the noodles and set aside until serving.

• 5

  Whilst the noodles are softening, slice your cucumber and spring onions finely.

• 6

  Once the duck has rested for 10 min, transfer it to a clean board and slice it finely. Divide the baby leaf salad between plates, then top with the cucumber matchsticks and softened noodles. Drizzle the hoisin dressing all over and top with the sliced duck breast and garnish with the sliced spring onion, black sesame seeds and some Very Lazy chilli paste if you want an extra spicy kick!