Duck with Chili Plum Sauce

Pre-heat the oven to 190°C.

Place plums in a small baking dish with star anise and cinnamon. Combine port, Fountain Soy Sauce, Fountain Sweet Chilli Sauce, orange zest and juice in a small jug and pour over plums. Roast for 15-20 minutes until plums are tender. Set aside to cool before cutting into wedges.

Cook noodles according to packet instructions, including capsicum with the noodles. Drain noodles, refresh and set aside.

Score the duck breast with a sharp knife and season. Add duck breasts to a cold frying pan, skin side down and cook for 5-8 minutes or until fat renders and skin is crisp. Transfer to a baking tray, skin side up, and roast for 8-10 minutes for medium-rare or until cooked to your liking. Loosely cover with foil and rest for 5 minutes.

Divide noodles between plates. Slice duck and place on top, then add plum sauce, garnish with green onions.