Chinese Duck with Crispy Noodle Salad and Hoisin Mayo

Steps

1. Prep duck Pat duck dry and trim any overhanging fat. Score skin at 1cm intervals and season. Place 5 spice blend on a plate and mix with a drizzle of oil. Place duck, flesh side down, in spice mix and leave to marinate, ensuring the spice mix doesn’t touch the skin.
2. Toast noodles Heat a large, dry fry-pan on medium heat. Add crispy noodles and nut mix and toast for about 2 minutes, stirring often until golden and aromatic. Transfer to a large bowl and reserve pan.
3. Cook duck Heat reserved pan on medium-high heat. Cook duck, skin side down, for about 8 minutes, until most fat has rendered, and skin is golden. Flip, reduce heat to low-medium and cook for 4-5 minutes, until medium. Rest, covered for a few minutes before slicing thinly. Drain fat during rendering to help skin to crisp.
4. Finish salad Peel cucumber into ribbons and thinly slice baby cos and avocado. Add all to bowl with noodle nut mix and sweet chilli dressing. Carefully toss and season.
5. Serve Spoon hoisin mayo onto plates and smooth out into a large circle. Top with salad and slices of duck. Sprinkle over mint leaves.