Heat a frying pan, season the duck breasts and cook, skin side down, for 10–12 minutes, until all the fat has been rendered and they are golden brown. Turn and cook the other side for 4 minutes. Remove and set aside to cool slightly, then slice.
Slice the cucumber, carrots and onion and set aside.
Place the noodles in a large bowl, pour over boiling water and leave to stand for 10 minutes or until soft. Drain well and set aside.
Toast the cashews in a frying pan until golden; add to the sliced vegetables and toss to combine.
For the dressing: Whisk together all the ingredient to combine.
To serve: Arrange the vegetables noodles and slice duck on a platter and drizzle over the dressing.
Words: Justine Kiggen, Fairlady magazine
Image: Anel Van Der Merwe
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