Preheat the oven to 200°C.
Score the fat on the duck breasts with a sharp knife, and pat sugar onto the skin.
heat oil in a frying pan. Fry each breast, skin side first, for about one minute one ach side to seal in the juices.
Place on a baking tray, skin side up, and drizzle with honey and 30 ml of the soya sauce.
Roast for about 15 minutes (longer if you do not fancy them pink inside).
Mix together plums and bay salad leaves.
Mix together the remaining soya sauce, garlic, ginger, chilli, vinegar, oil, lime juice and the noodles.
Cut the duck into wedges and toss with the plums.
Garnish with mint and coriander.
Serve with a few extra wedges of lime.Ice bowls:
To make an ice bowl, cut the tops from a 1-litre and a 2-litre plastic milk bottle so they stand 10 cm high.
Place the 1-litre bottle and fill the space between the two bottles with water and put in the freezer until frozen.
To take apart, pour a little hot water into the 1-litre bottle to loosen.
Make the ice bowls ahead of time and keep them in the freezer, or make one big one and let everyone help themselves. The impressive effect is worth the effort.