Mix the ketchup, vinegar and wine in a saucepan and whisk in the olive oil. Place over a high heat. Bring to a boil then stir in the coriander. Take off the heat.

Once the marinade is cold, place the duck breasts in a bowl and pour in the marinade. Cover and leave in the refrigerator to marinate for between 2 and 24 hours.

Mix the hoi sin and black beans in a bowl and set aside. Bring the wine and stock to the boil in a pan and simmer for 15-20 minutes until it has a coating consistency. Remove from the heat, stir in the black bean mixture and set aside.

Preheat the oven to 200 °C/400°F/gas mark 6. Heat a griddle pan until hot. Transfer the duck breasts to the griddle pan and cook for 2 minutes on both sides. Remove from the heat, place in a warmed baking tray skin side down and roast in the oven for 5-7 minutes. Remove from the oven and leave for 2-3 minutes, then cut each breast in half.

Blanche the noodles for 1 minute, then plunge into cold water. Drain thoroughly and set aside. Heat the sesame oil in a wok over a high heat, then add the noodles, half the sage leaves and chillies, and all of the coriander seeds lime juice. Stirfry for 1-2 minutes.

Divide the mixture into 4 portions on serving plates. Stir the remaining chillies and sage leaves with the mango into the sauce. Put the duck halves on the noodles. Pour over the sauce and serve.

Per serving: 2669 Calories (kcal); 152g Total Fat; (54% calories from fat); 4g Protein; 277g Carbohydrate; 0mg Cholesterol; 1986mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit;

30 Fat; 1/2 Other Carbohydrates