Sticky Duck Breast

Use a sharp knife to score the duck skin into a criss-cross pattern. Be careful not to cut through to the meat. Rub the scored skin with the Chinese 5 spice and salt.

Place the duck, skin-side down, in a cold dry pan over a low-medium heat. Fry for 15 min, skin-side down only. After 15 min the skin will be golden and crispy and the fat will have rendered into the pan. Don't rush this step.

Meanwhile, add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

Once crispy, increase the heat to medium, flip the duck breast and fry for 3-4 min further or longer if you like it well done. Transfer the duck to a plate and leave to rest for 10 min. Wipe the pan clean and return it to a medium heat. Add the soy sauce, hoisin sauce, vinegar, ginger and garlic powder, honey, star anise and measured water. Simmer for 3 min.

Meanwhile, peel and finely chop the garlic. Trim the pak choi of its base and chop it roughly. Slice the red radish finely. Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the garlic and pak choi with a pinch of salt and fry for 2-3 min or until the pak choi has wilted.

Slice the duck breast finely. Serve it over the jasmine rice with the garlic pak choi and the sliced red radish to the side. Drizzle with the sauce. Garnish with the sesame seeds.