Roast Duck Breast And Honey & Soy Sauce With Pak Choi

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

Wash, then, slice your pak choi into quarters lengthways and pat dry with kitchen paper

Add the sliced pak choi to a large piece of tin foil (or two!) with a large splash of cold water

Scrunch the foil around the pak choi to form a tightly sealed parcel and add to a baking paper-lined baking tray, then put the tray in the oven for an initial 8-10 min

Tip: Cooking for 3 or more? Make 2 separate parcels!

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!

While the rice is cooking, 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!

Once the pak choi has had an initial 8-10 min, remove the tray from the oven and add the golden duck breast to the other side of the tray with any pan juices, reserve the pan

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

Return the baking tray[s] to the oven and cook for 10-12 min further or until the duck is cooked through (no pink meat!) – this is your roast duck breast & pak choi

While the duck is cooking, boil half a kettle, then peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Slice your red chilli[es] finely

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

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

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

Once hot, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add your honey, soy sauce, ginger paste and the juice of half your lime (save the rest for a garnish!) with 50ml [75ml] [100ml] boiled water

Increase the heat to high and cook for 2 min or until thickened – this is your honey & soy sauce

Slice the rested duck finely, on the diagonal