1.Heat the oil in a wok over high heat. Add the onion, lemongrass, kaffir lime leaves, chilli and coriander roots, then cook, stirring, for 2-3 minutes until softened.

2.Add laksa paste, stock, coconut milk, fish sauce and sugar. Bring to the boil, then reduce heat to medium and cook for 10 minutes or until reduced. Add duck and cook for 10 minutes to warm through.

3.Meanwhile, cook noodles according to the packet instructions, then drain. Divide noodles among bowls, ladle over laksa broth and duck, then garnish with bean sprouts, coriander leaves, extra chilli and lime wedges.