Line a lidded wok with foil and top with tea leaves, sugar, and a wire rack.
Season duck with salt, pepper, paprika, and curry powder.
Heat wok until smoking, add duck, and cook covered for 12 minutes.
Slice the cooked duck breasts thinly.
Simmer plum sauce ingredients in a pan until plums soften.
Blend the plum mixture until smooth using a hand blender.
Toss noodles with oil, seeds, lime, courgette, ginger, and fresh herbs.
Whisk oil, soy sauce, coriander, chilli, lime, ginger, and honey for the dressing.
Plate the salad, drizzle with dressing, and top with duck and plum sauce.