Ingredients
Method
1.Rub the duck breasts all over with the five spice, oil, sea salt and ground ginger, then infuse for 10-15 minutes.
2.Heat a grill pan or heavy-based frying pan and spray with oil. Place the duck breasts skin-side down and cook over a medium-low heat for 5-8 minutes until the flesh is well-coloured and the skin is crispy.
3.Turn over and cook the flesh side for a further 5-8 minutes until the breast feels firm and spongy.
4.Wrap the duck breasts in foil and allow to rest.
5.For the salad, cook the noodles and beans in a large saucepan of boiling water for 3-4 minutes until tender. Drain and set aside in a large bowl.
6.Add the orange oil, segments of mandarin, red onion, chilli, fresh ginger and mint, then toss.
7.Arrange the noodle salad in shallow bowls and top with the sliced duck. Drizzle with sweet soy sauce and sprinkle with crispy shallots.
