Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm.
Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes.
Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce is thick enough.
While the sauce simmers, reheat the noodles according to the packet instructions.
To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness.
In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine.
Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds.