Combine all marinade ingredients and add duck, marinate several hours or overnight.
Remove duck from marinade and prick skin all over, reserve marinade for later use.
Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 190°C for 25 minutes. Let rest for 5 minutes after cooking.
While duck is cooking make the sauce. Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens.
Serve duck with either rice timbales or vegetables and noodles.
To serve with rice timbales.
Boil some water in a pan, add rice and boil until tender.
Melt butter in a fry pan, add chopped mushrooms and pepper and cook until soft. Add chopped herbs and rice and stir until heated.
Butter the inside of two moulds and press rice mixture into them, leave them for 5 minutes before turning out. You can also make these ahead of time and just reheat in the microwave before serving.
To serve with vegetable and noodles.
Cook noodles in a pan of boiling water until tender, drain and set aside.
Heat oil in a fry pan or wok add garlic and ginger stir fry for about 1 minute. Add carrots and cook for another minute, add sauces and water and cook for a couple of minutes more. Add snow peas and cook until vegetables are just tender.
Add noodles and stir until heated through.
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