- Prepare the duck: Preheat the oven to 200°C (180°C fan oven), gas 6. Score a criss-cross pattern all over the duck skin and through the fat, without cutting into the meat. Heat a flameproof casserole or heavy-based frying pan over a medium heat and add the duck breasts skin side down.
- Brown the duck: Blend the soy sauce, honey and lime juice together, then brush a little over the meaty side of the duck. Fry for 3-4 minutes or until the skin is well browned, then turn over and cook for a further minute. Remove the duck to a plate and pour off the fat in the pan. If using a flameproof casserole, wipe it clean with kitchen paper, then return the duck to the casserole, skin side up. Otherwise transfer the duck to a warmed ovenproof dish so that it is skin side up.
- Roast the duck: Stir 2 tbsp cold water into the remaining soy sauce mixture and drizzle over the duck. Transfer the casserole or dish to the oven and roast for 8-10 minutes or until the duck is cooked through and the sauce is thickened and reduced.
- Stir-fry the sugarsnap peas: While the duck is roasting, heat a wok or large frying pan with the oil over a medium-high heat and stir-fry the sugarsnap peas for 3-4 minutes or until almost tender. If not quite ready by this time, add 2 tbsp water, cover with a lid and steam for a further 1-2 minutes.
- Assemble the dish: Pour the sauce from the duck into the pan with the peas, add the noodles and stir-fry for 5 minutes. Carve the duck into thin slices, then add to the noodles and toss over a high heat for a final few seconds. Serve at once, with the sweet chilli sauce separately.
*For sugarsnap peas, use 200g Tenderstem broccoli, cut into 2-3cm pieces, or 150g mange-touts, cut in half lengthways, with 1 carrot, peeled and cut into fine matchstick strips. *Frozen soya beans would also work well in this recipe, instead of the sugarsnap peas.
The drained fat from the duck can be saved and used for roasting potatoes. Keep refrigerated and use within one week.