2 duck breasts fillets
1 tsp Chinese five spice
2 tbsp clear honey
2 tbsp hoi sin sauce
125 gr (4 1/2 oz) medium egg noodles
2 tbsp sesame oil
1 tsp sesame seeds toasted (optional)
3 spring onions, trimmed and finely chopped
1 tbsp fresh coriander leaves
Make 5 slashes in the skin of each duck breast, rub all over with the Chinese five spice and set aside. Preheat the oven to 200ºC (400ºF). Mix together the honey and hoi sin sauce. Heat a frying pan over a high flame and add the duck breasts skin-side down. Cook for a couple of minutes until the skin begins to crisp, then brown the other side. Transfer to a small roasting tin and drizzle over the honey-and-hoi sin mixture. Cook in the top half of the oven for about 20 minutes, basting every 5 minutes with the mixture.
Meanwhile, cook the noodles according to the pack instructions, drain, toss in the sesame oil and toasted sesame seeds, if using, and divide between 2 plates. Slice the duck breasts and arrange on top of the moodles. Scatter over the spring onions and coriander and serve.