Step 1

Pat dry the duck breast/thigh with paper towel. Slightly score the skin and season with sea salt and pepper on both sides.

Step 2

Place the duck skin-side down on the cold pan. Heat the pan into medium-low heat and render out the duck fat for 6-8 minutes until crispy golden.

Step 3

Flip and seal the meat sides for about 1 minute. Then bake in the pre-heated oven 200°C ( 400°F/ Gas 6 ), skin side down for 6-8 minutes. Flip halfway through. ( If you use an oven safe pan you can add in oven straight away. If you are not, place the duck in the baking tray. )

Step 4

Remove from pan and let it sit aside for 8-10 minutes. Then slice into thin slices or according to your preference.

Step 5

Meanwhile the duck in is the oven, you can prepare the stir fry noodles. Mix all the stir fry sauce ingredients in a small bowl and prepare the vegetables.

Step 6

Heat the wok over medium-high heat, drizzle two tablespoon of oil. Saute the garlic for few seconds and follow with the onion slices.

Step 7

Next add the carrot and cook for 1 min, then add the bell pepper slices stir for another few seconds.

Step 8

Place the noodles and pour the sauce mixture in. Toss well to combine and cook for 1-2 minutes.

Step 9

Now sprinkle in the spring onion and bean sprouts. Combine everything evenly and continure stir fry for 1-2 minutes.

Step 10

Place the noodles in the serving plate and topped with roasted duck slices and garnish with chopped chilli slices or spring onions.

Step 11

Serve immediately while hot.