Start this recipe by preparing the orange sauce for the duck breasts. Mix together the ginger, garlic, soy sauce, marmalade, orange zest and sesame oil in a small bowl and and put aside while you prepare the duck breasts. Place the duck breasts on a chopping board and score the skin in a lattice design with a sharp knife. Make sure that you do not cut into the flesh. Pat the skin dry with some kitchen towel to remove any moisture and rub in some salt (this will help to keep the skin crispy) Heat a frying pan till steaming and place in the duck breasts, skin side down, and cook for a minute or two. Turn the duck breasts over onto the opposite side and cook for a further minute. Place the sealed duck breasts onto a baking dish and brush the orange sauce on both sides using a pastry brush. Place the baking dish in a hot oven at 200`c and continue to cook the breasts for 8-10 minutes, or until cooked through but still pink. Remove the cooked duck breasts from the oven and allow to rest while you prepare the noodles. Heat a pan with the vegetable oil and quickly stir-fry the garlic, spring onions and mange tout for a minute or two. Add in the cooked noodles, orange segments and a splash of chilli sauce and mix together well. Divide the noodles between 2 large serving bowls and slice up each duck breasts into 5 or 6 pieces. Arrange the sliced duck breasts over the noodles and pour over any remaining juices from the baking dish.