Crispy Smashed Duck With Sambal Sauce And Golden Rice

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

Add your duck leg[s] (including the white duck fat and duck jelly!) to a baking paper-lined baking tray (or two!)

Put the tray[s] in the oven for 20-25 min or until the duck leg[s] are tender and piping hot

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut into wedges

Combine your carrot & cabbage slaw mix with your mayo, a generous squeeze of lime juice and a small pinch of salt and pepper – this is your carrot & cabbage slaw mix

Combine your sambal and soy sauce with your red chilli relish and a generous squeeze of lime juice

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and give everything a good mix up – this is your sambal sauce

Heat a pot with a knob of butter over a medium-high heat

Once hot, add half your ground turmeric (you'll use the rest later!)

Add your basmati rice and stock mix and give everything a good mix up until the rice is fully coated

Once the rice is fully coated, add 300ml [390ml][600ml] cold water and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your golden rice

Combine your cornflour with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour on a plate with the remaining ground turmeric and a generous pinch of pepper – this is your flour mix

Once the duck is ready, remove the tray[s] from the oven and transfer the roasted duck to the plate, skin-side down

Press down the duck using a masher until flattened, then turn in the flour mix to fully coat – this is your coated duck

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

Once hot, add the coated duck and cook for 3-4 min on each side or until golden and crispy – this is your crispy smashed duck

Season the crispy smashed duck with a pinch of salt and pepper

Tip: Cooking for 5? You may need 2 pans!