Step 1

Preheat the oven to 180°C.

Step 2

Season the duck, then place, skin-side down, in a non-stick ovenproof frypan over low heat. Cook for 5-6 minutes until most of the fat has rendered and the skin is crisp. Turn, then brush skin with hoisin sauce. Transfer to the oven and bake for 6 minutes or until just cooked, but still pink in the centre. Rest, loosely covered with foil, for 5 minutes.

Step 3

Meanwhile, cook noodles according to packet instructions, then drain. Whisk soy, oil, sugar and lime juice together to make a dressing, then toss half with the noodles.

Step 4

Thinly slice the duck and serve with the mango, watercress and noodles. Drizzle with the remaining dressing.