6 duck breasts
2 tsp five spice powder
1 tbsp shredded fresh ginger
1 tbsp light soy sauce
1 tbsp rice wine
1 jar Sharwood’s Hoi-Sin sauce
1 x 250g pack medium egg noodles
1/2 cucumber – halved lengthways, remove the seeds and slice diagonally
100g asparagus – cut in half diagonally
Salt to taste
A few drops roasted sesame oil to taste
2 tbsp vegetable oil
200g beansprouts
4 spring onions – shredded
White pepper, light soy sauce and roasted sesame oil to season

Preheat the oven to 180°C/350°F/gas 4.
Puncture the duck skin with a fork and rub the five spice into the duck skin. Mix together half the ginger, light soy sauce and rice wine, spoon over the duck and leave to marinate for 30 minutes. (For best results, marinate overnight.)
Place the duck in an ovenproof dish, cover tightly with foil. Roast for 45 minutes. Turn the oven up to 200°C/400°F/gas 6, remove the duck from the dish and coat the duck with hoi-sin sauce. Return to the oven and cook for a further 10 minutes to glaze. Meanwhile, cook the noodles as directed on the back of the pack, drain and cool under cold running water. Plunge the cucumber and asparagus into boiling water for 2 minutes, drain well and season with salt and a little sesame oil, keep warm. Heat the vegetable oil in a wok or deep sided frying pan, stir-fry the spring onions and remaining ginger for 1 minute, add the noodles, continue stir frying for 2 minutes. Add the bean sprouts and stir-fry for a further minute. Season with light soy sauce, white pepper and sesame oil.
Arrange the noodles on an individual serving dish, scatter the vegetables around the outside and top with the duck. This dish makes a delicious centrepiece for a celebration meal.

Recipe courtesy of Chung Yin