1. Preheat oven to 190°C. Place duck, skin side up, on a lined baking tray. Bake for 15 minutes or until warmed through. Prepare rice noodles following packet instructions. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add laksa paste and cook for 1-2 minutes or until fragrant. Add the coconut milk and stock and bring to the simmer. Add lime juice and fish sauce and stir through. Add the capsicum, snow peas and duck to the pan and simmer for 3-5 minutes or until vegetables are just tender.
3. Divide the noodles between four bowls, ladle over the laksa mixture and top each with a duck leg. Top with carrot, spring onion and coriander. Serve immediately.

Note: The intensity of diferent laksa paste varies
between brands therefore the quantity of paste
may need to be adjusted accordingly.