Duck Breast with Noodles

I love duck! This looks absolutely delicious. I might only be able to make it for special occasions (as I rarely have the required spices available), but still. I'd like to save this.

Recipe from A Bird in the Kitchen.

Yields 2 servings

Ingredients
2 six-ounce boneless duck breasts, skin on
kosher salt and black pepper
1 tablespoon five spice powder (5 grams star anise, 5 grams cloves, 5 grams cinnamon sticks, 5 grams anise seed, 2 grams sichuan peppercorns, blended in spice/coffee grinder)
1/2 cup soy sauce
2 tablespoons honey
6 ounces ramen/chuka soba noodles
2 green onions, thinly sliced
2 tablespoons cilantro, chopped
1 teaspoon black sesame seeds
2 teaspoons toasted sesame oil

Directions
Preheat oven to 350ºF

Rinse the duck breasts and pat dry. Score the skin of the duck breasts in a crosshatch pattern to promote rendering. Season skin and meat with kosher salt and pepper. Rub the five spice powder into both sides of the duck breast. Heat a heavy, oven-proof skillet over medium-high heat until very warm. Place the breasts, skin side down and cook without touching for 3 minutes. Flip the breasts over and cook for a further one minute. Place the skillet in the oven and cook for 3 minutes for medium rare, 4 minutes for medium, 5 for well.

Take the duck out of the oven when it reaches 125-130ºF for medium rare and let rest for ten minutes.

Meanwhile, combine the soy sauce and honey in a small saucepan and boil until reduced by 2/3. Transfer to a heat-proof container and set in the freezer. Bring 4 quarts of water to a boil and add the noodles. Boil for 1 minute, shut off heat and let sit for 2 minutes. Drain. In a large mixing bowl combine noodles, green onions, cilantro, black sesame seeds, sesame oil, and a drizzle of the honey-soy glaze.

Slice the duck breast and serve alongside the noodles with honey-soy glaze on the side.