Start by preparing the duck breast. Use a sharp knife to lightly score the skin of the duck breast, cut away the extra fat on the sides and rub salt into it. Place the breast on a cold pan with the skin side downwards and turn on the pan on medium-high heat. Cook until the fat starts to come from the duck, fry the breast 6-8 min on each side. When the breast is almost done spread the honey on the crispy skin and pour on the soya, fry the breast just another minute while the marinade seasons the meat. Set the breast aside to sit for 3-4 minutes before thinly slicing it.
While the duck is frying you can prepare the salad. Pour boiling water onto the rice noodles, let them soak for 5 minutes and then poor on cold water. Use a mandolin or a very sharp knife to thinly slice the cabbage, and the carrot (a julienne peeler is very useful on the carrots as well). Use a knife to thinly slice the spring onions and chop the herbs. Mix together all ingredients for the dressing. Combine all ingredients in a large bowl and mix in the dressing, top with duck and additional topping before serving.