Chinese-Style Five-Spice BBQ Duck Breast With Brown Rice

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

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, 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

Sprinkle each side with a little of your five-spice mix (you'll use the rest later!) and a pinch of salt

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the scored seasoned duck to the pan, skin-side down and cook for 3-4 min on each side, or until golden

Add the golden duck breast to a baking tray, and put into to the oven and cook for 10-12 min further or until the duck is cooked through (no pink meat!)

Top, tail and slice your carrot[s] into discs on the diagonal (no need to peel!)

Add the sliced carrot to a heatproof bowl, then cover with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 2-3 min or until slightly softened

Trim, then slice your spring onion[s] thinly

Peel and finely chop (or grate) your garlic

Combine your hoisin sauce with your BBQ sauce, tomato paste, chopped garlic and remaining five-spice mix in a small bowl

Add 50ml [65ml] [90ml] cold water and 1/2 tsp [3/4 tsp] [1 tsp] sugar and stir it all together until completely combined – this is your sauce mix

Once cooked, transfer the duck to a plate and keep warm, reserve the pan

Return the pan to a medium-high heat with your toasted sesame oil

Once hot, add the carrot discs (Tip: Be careful not to tip in any excess water from the bowl!) and your sweet pea pods with a pinch of salt

Cook for 3-4 min or until tender and golden – this is your sesame veg

Whilst the veg is cooking, put the sauce mix in the microwave for 1-2 min or until hot and slightly thickened – this is your Chinese-style five-spice bbq sauce

Slice the duck breast[s] thinly