How to make it
Pre-heat oven to 180℃. Boil the green beans for 2 minutes and plunge in iced water. Set aside.
Using a sharp knife, score the fat on the duck breast and pan-fry skin-side down until well browned. Transfer to an oven and cook for 8-10 minutes.
In the same pan, sauté the spring onion, garlic and blanched green beans. Remove from the pan and set aside.
Add the Plum Sauce to the pan and let it reduce and caramelized. Deglaze the pan with the orange juice and reduce the liquid by two-thirds. Add the cooking juices from the duck to the sauce.
Boil the linguini pasta and cook until al dente. Mix well with the orange sauce.
Slice the duck breast and serve with the pasta and green beans. Garnish with mixed leaves.