Singapore fried noodles with spiced duck breast recipe
 ½ tbsp coriander seeds½ tsp black peppercorns1 tsp salt ½ duck breast, fat scored with a sharp knife½ tbsp soy sauce1 tbsp honey ½ tbsp coriander seeds ½ tsp black peppercorns 1 tsp salt ½ duck breast, fat scored with a sharp knife ½ tbsp soy sauce 1 tbsp honey 1 tsp vegetable oil3 shallots, finely sliced150g/5½oz rice noodles, blanched 1 tsp soy sauce1 tsp chilli, finely chopped ½ tsp mild curry powder1 free-range egg1 tsp fresh chives, chopped 1 tsp vegetable oil 3 shallots, finely sliced 150g/5½oz rice noodles, blanched 1 tsp soy sauce 1 tsp chilli, finely chopped ½ tsp mild curry powder 1 free-range egg 1 tsp fresh chives, chopped Method Preheat the oven to 200C/400F/Gas 6.For the duck, grind the coriander and black peppercorns in a pestle and mortar and rub the spice rub over the duck breast.Season the duck breast with salt and place skin-side down into a small, ovenproof frying pan over a medium heat. Fry the breast for five minutes, until the skin is browned. Drain off the released duck fat and turn the breast.Add the soy sauce and honey and fry for one minute, then transfer to the oven for 5 minutes, or until cooked through. Remove from the oven and rest the duck breast for one minute.Thinly slice the breast.To make the noodles, place the oil in a non-stick wok over a high heat.Add the shallot and stir fry for one minute.Add the noodles and stir fry for one minute.Add the soy sauce, chilli and curry powder and stir fry for one minute.Add the egg and stir fry for one minute, until cooked through.To serve, place the noodles onto a plate, place the sliced duck breast on top and sprinkle with chives. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the duck, grind the coriander and black peppercorns in a pestle and mortar and rub the spice rub over the duck breast. For the duck, grind the coriander and black peppercorns in a pestle and mortar and rub the spice rub over the duck breast. Season the duck breast with salt and place skin-side down into a small, ovenproof frying pan over a medium heat. Fry the breast for five minutes, until the skin is browned. Drain off the released duck fat and turn the breast. Season the duck breast with salt and place skin-side down into a small, ovenproof frying pan over a medium heat. Fry the breast for five minutes, until the skin is browned. Drain off the released duck fat and turn the breast. Add the soy sauce and honey and fry for one minute, then transfer to the oven for 5 minutes, or until cooked through. Remove from the oven and rest the duck breast for one minute. Add the soy sauce and honey and fry for one minute, then transfer to the oven for 5 minutes, or until cooked through. Remove from the oven and rest the duck breast for one minute. Thinly slice the breast. Thinly slice the breast. To make the noodles, place the oil in a non-stick wok over a high heat. To make the noodles, place the oil in a non-stick wok over a high heat. Add the shallot and stir fry for one minute. Add the shallot and stir fry for one minute. Add the noodles and stir fry for one minute. Add the noodles and stir fry for one minute. Add the soy sauce, chilli and curry powder and stir fry for one minute. Add the soy sauce, chilli and curry powder and stir fry for one minute. Add the egg and stir fry for one minute, until cooked through. Add the egg and stir fry for one minute, until cooked through. To serve, place the noodles onto a plate, place the sliced duck breast on top and sprinkle with chives. To serve, place the noodles onto a plate, place the sliced duck breast on top and sprinkle with chives.