Cherry Hoisin Duck And Rice With Sesame Crisp Smacked Cucumber

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Pat your duck breast[s] dry with kitchen paper, then using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat

Heat a large, wide-based pan (preferably non-stick) over a high heat with a little drizzle of vegetable oil, once hot, add the scored duck to the pan, skin-side down and cook for 3-4 min on each side, or until golden

Tip: Cooking for 3 or more? Use 2 pans!

Meanwhile, rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Once the duck is golden, transfer the golden duck to a baking paper-lined baking tray and reserve the pan

Put the tray in the oven and cook for 10-12 min further or until the duck is cooked through (no pink meat!) – this is your roast duck

Tip: Cooking for 3 or more? Use 2 trays!

While the duck is cooking, bash your cucumber with a rolling pin and chop it into large, bite-sized pieces – this is your smacked cucumber

Peel and finely slice (don't chop!) your garlic

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the sliced garlic and cook for 2 min or until golden and crisp – this is your crispy garlic oil

Combine your rice vinegar, toasted sesame seeds and crispy onions in a large heat-proof bowl, then add the crispy garlic oil (reserve the pan!) with a pinch of salt – this is your sesame crisp

Once the duck is ready, transfer the roasted duck to a clean chopping board to rest for 2-3 min

Return the reserved pan to a medium heat with a small knob of butter

Once melted, add your ketjap manis, soy sauce, cherry sauce and hoisin sauce and cook for 2-3 min or until thickened and glossy – this is your cherry hoisin

Add the smacked cucumber to the sesame crisp and give it a good mix up – this is your sesame crisp smacked cucumber