Season duck breast and place skin-side down on a non-stick ovenproof frypan over low heat.
Cook for 5-6 minutes until most of the fat has rendered and the skin is crisp. Turn, then brush skin with hoisin sauce.
Transfer to the oven and bake for 6 minutes or until just cooked but still pink in the centre. Rest, loosely covered with foil, for 5 minutes.
Cook noodles according to instructions, followed by draining. Whisk soy, oil, sugar and lime juice together to make a dressing, then toss noodles with dressing. Slice duck and serve with side salad, mango and soba noodles. Enjoy
Very tasty, added some chilli as mango was out of season and served with broccoli with a sesame sauce as a side dish. Will definitely try next year when mangoes are in season.