Sticky duck with Chinese pickled radishes

• bunches radishes↗2

  sliced, leaves reserved (see below)

• golden caster sugar↗2 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• low-salt soy sauce↗1 tbsp tbsp
• brown sugar↗1 tbsp tbsp
• red chilli↗1

  deseeded and sliced

• clear honey↗1 tsp tsp
• low-salt soy sauce↗1 tbsp tbsp
• rice wine↗1 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• five spice powder1 tsp tsp
• duck breasts↗2
• vegetable oil↗1 tbsp tbsp
• leaves from 2 bunches radishes↗
• garlic cloves↗2

  sliced

• low-salt soy sauce↗1 tsp
• sesame oil↗1 tsp
• sesame seeds↗1 tsp

Step-by-step instructions

1. 1

   Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.

2. 2

   Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.

3. 3

   For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced – it’s up to you – with the pickled radishes and the stir-fried leaves.