Heat oven to 220C/200C fan/gas 7. In a
small bowl, mix the stem ginger, 1 tbsp soy
and the juice and zest 1 lime. Put the duck on
a foil-lined baking tray, scrunch up the sides
of the foil around the duck, then pour over
the marinade. Bake for 45 mins, turning the
duck over halfway through cooking.
Meanwhile, bring a large pan of water to
the boil. Add the sugar snap peas and boil
for 30 secs, then scoop out (don’t drain the
water), then transfer to a colander and run
under cold water until cool. Bring the water
back to the boil and cook the rice noodles
following pack instructions. Meanwhile,
slice the sugar snap peas on the diagonal.
When the noodles are cooked,
drain well. Put in a large bowl, add the
remaining soy, the stem ginger syrup,
lime zest and juice, cooled sugar snap
peas, beansprouts, radishes, mint and
chilli. Shred the duck and add this, along
with any juices collected in the foil. Toss
everything together, then serve.