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