Duck with noodles in a fruity sauce

Score the skin of the duck breast in a diamond pattern and salt thoroughly. Place skin-side down in a cold pan and fry over a medium heat for approx. 10 minutes until the skin is crispy. Turn over and fry for a further 3-4 minutes. Then cook in the oven on a rack at 160 °C top/bottom heat for approx. 10 minutes until the desired degree of doneness is reached. After cooking, let stand for at least 5 minutes (ideally in a Hold-o-mat) and then carve.

Fry the onions in butter in a pan over a medium heat for approx. 5 minutes until golden brown. Deglaze with Kikkoman Kimchi Chili Sauce, Kikkoman Soy Sauce and mango purée. Add the raisins and water, mix well, cover and cook over a low heat for approx. 10 minutes.

Blanch the broccoli florets in salted water for 1-2 minutes, then plunge briefly in cold water.

Cook the noodles according to the packet instructions, drain, and set aside until needed.

Mix the noodles with the sauce and arrange on plates. Place the sliced duck breast on top and garnish with the spring onions, peanuts and broccoli.