Hoisin Glazed Duck

• Meanwhile, trim the green beans.
• Toss in oil, salt and pepper then add to the tray with the duck breasts.
• Roast in the oven for 12-15 mins.
• Allow the duck to rest for a few mins before slicing and serving.

• While the duck cooks, rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
• Once cooked, remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Trim and thinly slice the radish.
• Pop the radish into a small bowl with the apple cider vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P).
• Mix together and set aside, continuing to stir frequently.

• Place a pot over medium heat (without oil).
• Once hot, dry-fry the sesame seeds until lightly toasted, 2-3 mins.
  Once toasted, remove from the pot and set aside.
• Remove the pot from the heat.
• Add the hoisin sauce and sweet chilli sauce.
  Allow the sauce to warm through, adding a splash of water if you feel it needs loosening.

TIP: Watch the seeds closely—they can burn easily.