Ingredients

• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 1 duck breast
• fat scored with a sharp knife
• salt
• 2 tbsp honey
• 1 tbsp soy sauce
• 150g/5½fl oz caster sugar
• 50ml/2fl oz water
• ½ lime
• juice only
• ¼ pineapple peeled
• cored and diced
• 1 tsp red chilli
• finely chopped
• 1 tsp sesame oil
• 1 pak choi
• cut into quarters and blanched for one minute in boiling water
• 1 tbsp soy sauce
• 1 tsp red chilli
• finely chopped

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the duck
• grind the coriander and black pepper in a pestle and mortar.
• Rub the ground spices over the duck breast and season
• to taste
• with salt.
• Place a small frying pan over a medium heat. When hot
• add the breast
• skin-side down and cook for five minutes.
• Drain the released duck fat from the pan and turn the breast over.
• Add the soy sauce and honey and fry for one minute. Transfer to the oven and roast for five minutes
• or until cooked through. Remove and allow to rest.
• To make the pineapple salsa
• place the sugar and water in a small saucepan over a medium heat.
• Once the sugar has dissolved
• add the lime juice
• pineapple and chilli. Stir well and remove from the heat.
• To make the pak choi
• heat the sesame oil in a medium frying pan over a high heat. Add the pak choi and stir fry for one minute.
• Pour in the soy sauce and sprinkle with the chopped chilli and cook for one more minute.
• To serve
• place the duck breast on a plate with the pak choi. Drizzle with some of the pineapple salsa.