Preheat the oven to 180 ̊C, gas mark 4. Use a sharp knife to score the skin of the duck breasts in a criss-cross fashion, then season on both sides.
Heat a large frying pan over a medium-high heat and fry the duck, skin-side down, for 5 minutes, then turn and cook the other side for 2 minutes.
Meanwhile, mix together the honey, vinegar and five spice. Transfer the duck to a small roasting tin and brush all over with the five spice mixture. Roast, skin-side up, for 15 minutes. Remove from the oven and rest for 5-10 minutes.
While the duck is resting, wipe out the frying pan, add the vegetable oil and return to a medium-high heat. Add the garlic clove and pak choi and stir-fry for 4-5 minutes until just wilted.
Stir in the oyster sauce and cook for 1 minute more until tender; discard the garlic clove. Add the noodles to a pan of boiling water and simmer for 3 minutes.
Drain, toss with the sesame oil and divide between 2 plates with the pak choi. Slice the duck breast and sit on top of the noodles, spooning over the roasting juices to serve.