Preheat the oven to 200° Celcius
Trim the excess fat and skin off the duck breast, pat dry and score the skin. Set aside
To make the sauce, combine the soy, rice wine vinegar, ginger, brown sugar, five spice powder, chilli flakes and sesame oil and stir until the sugar has dissolved.
Spoon two teaspoons of the sauce over the duck breast and rub into both sides of the duck, coating well.
To cook the duck breast, place skin side down on a cold pan and turn the heat on to medium. Allow to cook for 6-8 minutes skin side down until the skin is crisp and the fat has rendered. Turn over and allow to cook for another 2 minutes. Place in the preheated oven and continue to cook for 6-8 minutes. Allow to rest.
While the duck is resting, cook the noodles and add the Chinese broccoli in the last minute then drain.
To serve; spoon some of the sauce in the bottom of the bowl, top with the noodles (and a dash of the cooking water) add the broccoli, sliced cucumber and coriander. Arrange the duck breast on top and finish with spring onions and a little extra sauce.
