Sticky Hoisin Duck Breast With Cauliflower Rice & Sesame Greens

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

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 12-15 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

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) with a drizzle of vegetable oil over a high heat

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

Boil half a kettle

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

Meanwhile, add your hoisin sauce, gluten free soy sauce and ginger & garlic paste to a measuring jug with your cornflour and 50ml [70ml] [90ml] boiled water and stir it all together – this is your hoisin sauce

Wash, then, slice your pak choi into wedges lengthways on a clean chopping board and pat dry with kitchen paper

Wash your spinach and pat it dry with kitchen paper

Once the duck is cooked, return the reserved pan to a medium-high heat

Once hot, add the hoisin sauce and cooked duck to the pan and cook for 2-3 min or until the sauce has thickened and the duck is coated – this is your sticky hoisin duck

Add the pak choi wedges and spinach to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 3-4 min or until the pak choi is fork tender

Once cooked, add your toasted sesame oil to the bowl with a pinch of salt and give everything a good mix up – these are your sesame greens