Ingreadient :

Duck

• 1 duck crown, scored
• Salt and pepper
• Pinch of Chinese five spice powder
• To finish – 1 tbsp honey

Sauce

• 5 cloves of garlic, peeled and sliced
• 2 chillies, sliced
• 150g fermented black beans
• 200ml dark soy sauce
• 150ml rice wine vinegar
• 500g muscovado sugar
• 20ml sesame oil
• 1 tsp Chinese five spice powder

*Note – this will make a lot of sauce but it can be stored in the fridge in a sterilised jar for 1 month or it can be frozen.

To serve

• 200g cooked sushi rice mixed with 2 diced spring onions and 1/4 of a cucumber diced
• Micro coriander
• A few shiitake mushrooms, sliced
• Chilli fonds
• Micro coriander
• Deep fried cavolo nero
• Cep powder

Direction :

1. Heat the oven to 200c.
2. Place the duck – flesh side up – on a tray, sprinkle in the Chinese five spice and season. Pop in the oven for 30 minutes, then drizzle in honey, and slide it back in the oven for 2 minutes. Rest after.
3. Meanwhile, put all the ingredients into the pan for the sauce. Bring to the boil, then pop into the food processor and blitz until smooth. Place this in a bowl and chill.
4. To serve, remove the breasts from its crown, and then barbecue these for 1 minute. If desired, slice the duck in 4. Then, spoon some of the sauce onto the duck, spoon the rice onto plates, top with the duck, mushrooms, kale, chilli fonds, cep powder and coriander.