Hoisin Duck Stir-Fry

When the water is boiling add the noodles and cook until tender but still a little firm, 4 mins. When cooked, drain in a colander, return to the pan and keep to one side. TIP: When the noodles are cooked and drained add a drizzle of oil to coat them, it stops them from sticking together.

Meanwhile, open the packet of confit duck. Scrape off and discard any liquid or fat. Over a mixing bowl, remove the skin with your fingers, then pull the meat from the bones. Discard the bones and skin. Break up the meat with your fingers.

Heat a splash of oil in a frying pan or wok over high heat. Add the pepper and shallot and fry until beginning to soften, 2-3 mins. Lower the heat to medium and add the shredded duck. Cook until the duck is piping hot, another 3-4 mins.

Add the hoisin sauce and stir well. Add the noodles and toss together until all the ingredients are coated in the sauce. Stir in the soy sauce, lime zest, a splash of water and a squeeze of lime juice. Bring to a bubble and cook until everything is piping hot, 1-2 mins.