Duck Breast

Pop a frying pan on medium-high heat (no oil). Once hot, lay the duck in the pan skin-side down, fry until the skin is golden, 5 mins. Season with salt and pepper. Turn, cook for 1 minute on the flesh side to seal the meat. Remove to a baking tray skin-side up (Don't wash up your pan!) and roast on the top shelf of your oven until cooked, 10-12 mins. Once cooked, remove from your oven and rest in a warm place, (wrapped in tin foil if you have some) for 5 minutes. IMPORTANT: The duck is cooked when it is no longer pink in the middle.

When the water is boiling, add a pinch of salt and the noodles and cook for 4 mins. Drain in a sieve. Meanwhile, carefully pour away some of the duck fat then return the pan to medium-high heat. When hot, add the leek and carrot and stir-fry until starting to soften, 5-6 mins, then add the garlic and cook for a further 1 minute.

Add the noodles, pad thai paste and half the lime zest with a splash of water to the pan with the vegetables. Mix well and cook until everything is piping hot. Taste and add salt and pepper if needed.

Once the duck has cooked and rested, slice it into roughly 1cm thick pieces.