4 x 180g duck breast fillets, skin scored
2 tablespoons hoisin sauce
270g packet soba noodles
1/3 cup (80ml) soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
Juice of 1 lime
1 mango, sliced
1 cup bean sprouts
Place the duck, skin-side down, in a non-stick ovenproof frypan over low heat. Cook for 4 minutes, bast with hoisin, cook again then rotate.
Cook soba noodles and drain. Whisk soy, oil, sugar and lime juice together to make a dressing, then toss half with the noodles.
Thinly slice the duck and serve with the mango, beans sprouts, mushrooms and noodles. Drizzle with the remaining dressing.