Crispy duck noodle salad

1. Prepare rice noodles as per packet instructions.
Prepare the dressing ingredients and set aside. Score the skin of the duck (make a few diagonal slashes across the skin so the fat renders out when cooking). Lightly season both sides with salt and pepper.
Heat a non-stick frypan to medium-high (no oil) then place duck breast skin side down, and cook for about 3 minutes until skin is crisp. Turn over and cook on the other side for a few more minutes, or until juices run clear. Remove from heat and let rest for 5 minutes. Once rested, slice breast on the diagonal.
Place noodles in a bowl with the rest of the ingredients including the sliced duck and then toss through dressing. Serve with a wedge of lime and top with spring onions.