Mix all the ingredients for the marinade then pour into a plastic bag. Add the duck and seal the bag. leave in the fridge as long as possible – overnight is ideal, but 20 minutes is okay.

Preheat the oven to 200C. Heat a pan over high heat. Remove the duck from the marinade and pat it dry. Place in the pan, skin side down and cook for about 1 minute, then turn and cook the other side until golden brown. Transfer to a baking tray, skin side up, and cook in the oven for 15–20 minutes.

Rest on a chopping board for a few minutes then slice thinly and place on top of the noodles. Ladle on the chicken broth with vegetables. Garnish with fresh coriander.

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Source: Ching-He Huang, Chinese Food Made Easy

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