Method

• 1.
  Preheat the oven to 190°C.
• 2.
  Place plums in a small baking dish with star anise and cinnamon. Combine port, soy, sweet chilli, orange zest and juice in a small jug and pour over plums. Roast for 10-15 minutes until plums are tender. Set aside to cool. Cut into wedges.
• 3.
  Cook noodles according to packet instructions, drain, refresh and set aside.
• 4.
  Season duck breasts and lightly score the skin with a sharp knife. Heat 1 tbs oil in a frypan over medium heat and cook duck, skin-side down, for 3 minutes or until fat renders and skin is crisp. Transfer to a baking tray, skin-side up, and roast for 8-10 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
• 5.
  Meanwhile, heat remaining 1 tbs oil in a frypan over medium-high heat and cook ginger for 1-2 minutes until crisp. Drain on paper towel.
• 6.
  Divide noodles between 2 serving plates. Slice duck and place on top, then add sauce from plums and plum wedges . Scatter with herbs, and top with ginger to serve.