Preheat the oven to 180°C.
Rub salt into the duck skin and sear skin-side down in a hot pan for 3 minutes until brown.
Flip the duck and cook for 3 minutes until golden-brown all over.
Transfer the duck to the oven and roast for 5 minutes until cooked through.
Pulse the noodle spices, garlic, and pepper in a food processor to form a smooth paste.
Toss the paste with the cooked egg noodles and 15ml of sesame oil.
Heat the remaining oils in a pan and fry the garlic, plums, and chili powder for 4 minutes.
Add the brown sugar, salt, and soy sauce to the plums and simmer for 8 minutes until sticky.
Slice the duck and serve over the noodles with plum chutney, lime, and sesame seeds.