Preheat the oven to 180°C.
Score the duck fat in a cross-hatch pattern with a sharp knife.
Rub five-spice powder, salt, and pepper into the duck skin.
Sear duck skin-side down in a hot pan for 3 minutes until fat renders and skin is golden.
Flip the duck breasts and cook the other side for 1 minute.
Transfer the pan to the oven and roast for 3 to 5 minutes.
Boil honey and soy sauce in a small pan for 2 minutes until syrupy, then cool.
Remove duck from the oven and rest in a warm place.
Boil a pan of salted water.
Slice the spring onions diagonally.
Cook egg noodles in boiling water for 3 to 4 minutes.
Drain noodles and toss with sesame seeds, sesame oil, and most of the spring onions.
Serve noodles topped with lime juice, sliced duck, remaining spring onions, and sauce.