Noodles with duck and mango

Ingredients

2	Duck breasts (Main)
1 pinch	Sea salt and black pepper
250 g	Green tea noodles (Main)
1 drizzle	Olive oil
2	Lebanese cucumber, cut into thin strips (Main)
2 small	Zucchini, cut into strips using a vege peeler (Main)
2 handfuls	Mung bean sprouts, tails picked
1 medium	Mango, peeled and sliced (Main)
1 piece	Fresh ginger
1	Lemon

Directions

1. Dry the duck breasts using kitchen paper. Score the skinin acriss-crosspattern and sprinkle generously with salt and pepper. Place skin-side-down, in a cold frying pan. Place the pan over the heat and gently cook for 10-12minutes until the skin is crisp and golden. Turn and cook the other side of each for 3 minutes. Remove from the pan and rest duck meat for 10 minutes.Slice each duck breast into thin slices.
2. Meanwhile, cook the noodles in rapid boiling water for 5-6 minutes, according to the packet instructions. Drain and rinse under cold water. Drain again then drizzle with a little oil to prevent sticking.
3. In a bowl combine thecucumber, zucchini and sprouts and lightly season.
4. Divide the noodles between 4 noodle bowls then top with the vegetables. Arrange the duck slices on top along with the mango. Finely grate overa littlefresh ginger then squeeze over a little lemon juice and drizzle with extra oil.

Tips

• Speed up this recipe by buying pre-cooked Peking duck from your local New World.
• Top each bowl with a sprinkling of coriander leaves, mint or basil.
• You could dress this salad with a little of the dressing used in the watermelon and salmon recipe.