Method
Mix the water, flour, salt and pepper to make a a thick batter
mix. Pour over the back of a ladle and deep fry to form a
basket (make four). Trim the duck breast, season and char-grill
to seal. Finish cooking in the oven at 375°. Cook until
the skin is golden and crispy, keeping the meat beautifully
pink. Add the zest of the lime and half a piece of lemon grass
to a pan of boiling salted water, add the soba noodles. Cook
and drain.
Saute the pear. Finish the noodles with the juice from the
lime and soya sauce. Place the noodles into the baskets, slice
the duck and plate. Garnish with the flat parsley and a piece
of lemon grass.