HOW TO:

Preheat heat the oven to 200°C

Score the fat of the duck and season with salt and pepper. Place the fillets fat side down on a COLD dry pan and turn to a medium heat. As the pan heats up the fat will start to render from the fillets. You might need to spoon some of the fat out of the pan half way through. This will stop the duck being cooked in the fat and will ensure greater browning. Cook until the skin on the fillets is golden in colour. Turn the duck breasts over and continue to cook for another 2 minutes. Remove from the pan, place them on a roasting tray and cook in the oven for a further 8 minutes. Remove from oven and allow the fillets to rest for 10 minutes before slicing.

Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften then drain and set aside. Heat the duck fat in large pot and gently fry the garlic, chilli, ginger and lemon grass for 2 minutes before adding the Laksa paste and lime zest. Continue frying for another 2 minutes until the paste releases its aromas. Add in the coconut milk and chicken stock and bring to a simmer. Add the fish sauce and half the lime juice and stir well. Add the tenderstem broccoli and simmer for 3-4 minutes. Taste and add more lime juice if needed. Divide the noodles between the serving bowls. Ladle over the laksa mixture. Slice the duck and lay on top of the laksa. Top with carrot, mint and coriander leaves and red chilli. Serve immediately with the lime wedges and enjoy!