Heat oven to 220C/200C fan/gas 7.
Rub the duck leg all over with
five-spice and seasoning, place on
a baking tray and roast for 25 mins.
Meanwhile, cook the rice noodles
following pack instructions. Drain
and cool under cold running water,
then drain again well and toss
with the celery, carrot, cucumber
and spring onions. When cool
enough to handle, remove the
duck meat and crispy skin from
the bone and finely shred.
To make the dressing, mix
the hoisin and soy sauce with
2 tbsp water. Divide the noodles
between two plates and top
with the shredded duck. Drizzle
over the dressing and serve.