*For the tea smoked duck:*First things first, line your wok with heavy duty tin foil. Empty 2 tea bags, 1 tablespoon of brown sugar and a teaspoon of Chinese five spice into the wok.

In a second, smaller, frying pan heat a little oil. Score the fat on your duck breast in a criss-cross pattern and place, fat-side-down into the heated oil. Let this cook for a few mins until it has crisped up and is golden.

Whilst the fat of the duck is crisping up, place a wire rack over the wok and then place the lid on top ensuring there are no gaps for any steam/smoke to escape. Turn the heat on high and begin “cooking” the tea.

Once the fat has crisped up and smoke has begun to form under the wok lid, transfer the duck to the wire rack. Place the lid back on top and let the meat smoke for 12-15mins.

Once cooked allow it to rest for 8mins or so, slice diagonally and serve.

For the salad: Cook the rice noodles as per the instructions.

Once cooked, toss with the thinly sliced vegetables and the coriander leaves.

Mix the ingredients for the dressing in a bowl and drizzle over the noodles/salad vegetables. Sprinkle over some sesame seeds and serve.