For the pickled radishes

            2 bunches radishes, sliced, leaves reserved (see below)

            2 tbsp golden caster sugar

            1 tbsp white wine vinegar

            1 tbsp low-salt soy sauce

            1 tbsp brown sugar

            1 red chilli, deseeded and sliced

For the duck

            1 tsp clear honey

            1 tbsp low-salt soy sauce

            1 tbsp rice wine

            1 tbsp white wine vinegar

            1 tsp five spice powder

            2 duck breasts

For the radish leaves

            1 tbsp vegetable oil

            Leaves from 2 bunches radishes

            2 garlic cloves, sliced

            1 tsp low-salt soy sauce

            1 tsp sesame oil

            1 tsp sesame seeds



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.     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.     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.