Ingredients

• 75g/3oz clear honey
• 1 tbsp umeboshi paste/plum paste (available from specialist Japanese grocers)
• ½ tsp fresh ginger
• finely chopped
• ¼ tsp sansho pepper (available from specialist Japanese grocers)
• ¼ tsp mild curry powder
• ¼ tsp five spice powder
• ¼ tsp ground ginger
• 4 x 175g/6oz duck breasts
• 110g/4oz daikon radish
• finely julienned
• 1 mango
• peeled
• stone removed
• finely sliced
• 50g/2oz lotus root
• finely sliced and deep fried until crisp (available from Asian grocers)
• 75g/3oz watercress
• 1 punnet shiso leaves (also called perilla leaves)
• 1 shallot
• finely sliced
• ½ lemon
• juice only

Directions

• Preheat the oven to 160C/320F/Gas 2.
• Place the honey into a bowl along with the umeboshi paste and fresh ginger and mix well.
• Add the sansho pepper
• curry powder
• five spice powder and ground ginger and stir well.
• Heat an ovenproof frying pan until warm and add the duck breast
• skin-side down
• and cook gently for 3-4 minutes to render the fat out.
• Turn the duck over and baste with the honey and spice mixture
• then transfer to the oven to roast for 5-6 minutes
• or until cooked to your liking.
• Remove the duck from the oven
• baste with the honey and spice mixture and allow to rest.
• To serve
• roll a small handful of daikon into a ball. Repeat to create 28 such balls of daikon and place seven around the edge each of four plates.
• Place two thin slices of mango on top of each ball of daikon.
• Slice the duck into very thin slices and place two pieces on top of each pile of daikon and mango.
• Place a piece of fried lotus root to the side of each pile.
• Place any remaining daikon
• the watercress
• shiso leaves
• shallot and lemon juice into a bowl and mix well. Place a small handful of this salad into the centre of each plate and serve.