Preheat the oven to 190ºC.
If you have fresh duck breasts, score the skin carefully. Heat an oven-safe pan and sear the duck, skin side down, until it becomes crisp and brown.
Render the fat that you can and turn the breast over and fry for another 2 minutes. Place the pan in the hot oven and roast skin side up for a couple of minutes until the meat is done. Normally, pan-fried duck breasts should be served medium and not well done.
When your duck breasts are cooked, slice them into strips and set aside. You can also use duck breasts from leftovers of a whole roast.
Heat the olive oil in a saucepan and add the ginger and garlic that's grated finely. Add the chopped chilli and sauté for a few minutes.
De-glaze the pan by adding the soy sauce, balsamic vinegar and beef stock. Allow to simmer for 3 minutes and transfer the broth to a heat safe bowl.
Add the mushrooms and mange tout peas – with a glug of olive oil – and stir fry until tender. Season to taste.
Peel and slice the carrots fine, and set them aside to serve with the finished dish. This gives a lovely crunch to the meal.
Prepare your rice noodles as per packet instructions.
Use deep bowls, placing the noodles at the bottom, followed by the mushrooms and mange tout peas. Carefully pour the broth over the ingredients, arrange the sliced duck breast and carrots on the plate, topped with fresh coriander and more broth if needed. Recipe reprinted with permission of Anina'sRecipes. To see more recipes,click here.