Serves: 4
Time to prepare: 30 mins
Time to cook: approx 40 mins
Cals per portion: 520

2 large duck fillets
5ml (1tsp) five-spice powder
15ml (1tbsp) soy sauce
225g (8oz) medium egg noodles
10ml (2tsp) sunflower oil
1 garlic clove, peeled and crushed
100g (4oz) baby sweetcorn, halved lengthways
1 red pepper, deseeded and chopped
2 carrots, peeled and cut into thin sticks
1 bunch spring onions, trimmed and sliced

Dressing
30ml (2tbsp) sunflower oil
15ml (1tbsp) sesame oil
30ml (2tbsp) rice wine vinegar
15ml (1tbsp) light soy sauce
5ml (1tsp) finely grated root ginger

1. Preheat the oven to 200˚C, 400˚F, Gas 6. Place the duck fillets in a shallow roasting tin. Mix together the five-spice powder and soy sauce and rub into the skin.
2. Roast the duck for 25-35 mins until the skin is crisp and golden. Remove from the oven and leave to rest in a warm place.
3. Meanwhile, cook the noodles according to the packet instructions, then drain and rinse under cold running water.
4. Heat the oil in a wok or non-stick frying pan and fry the garlic and vegetables over a high heat until just tender. Toss in the noodles and cook for a further 1-2 mins until heated through.
5. Mix together all the dressing ingredients. Thinly slice the duck fillets and toss into the noodles with the dressing. Serve immediately.

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