For a crisper finish on the duck, leave the breasts in the fridge, uncovered, the night before roasting.
- 4 duck breasts, trimmed
- ¼ tsp Chinese five-spice
- 2 small pomelo or grapefruit, segmented and broken into pieces
- 1 green papaya, shredded
- 1 small telegraph cucumber, thinly sliced
- 2 red shallots, thinly sliced
- 1 baby cos lettuce heart, torn
- 1½ tsp dried chilli flakes
- 2 tbsp caster sugar
- 2 tbsp white vinegar
- 1 garlic clove, crushed
- 2 tbsp fish sauce
- 2 tbsp salted peanuts, coarsely chopped, plus extra crushed to serve
- 1 tbsp coarsely chopped coriander
- 1For peanut dressing, dry-roast chilli flakes in a small saucepan over medium heat (about 1 minute). Add sugar, 1 tbsp water and vinegar, and bring to the boil, stirring to dissolve sugar. Remove from heat and stir garlic and fish sauce into dressing. Season to taste, cool, then add peanuts and coriander.
- 2Season duck skin with Chinese five-spice, then add duck, skin-side down, to a non-stick frying pan and fry over medium heat until skin is golden-brown and fat has rendered (10-14 minutes). Turn and fry until duck is cooked to your liking (2-3 minutes for medium-rare). Drain fat from pan and set duck aside loosely covered with foil for 5 minutes to rest, then slice thinly.
- 3Combine remaining ingredients in a bowl, drizzle with a little dressing and pile on plates with the duck. Drizzle remaining dressing over to taste and scatter with crushed peanuts to serve.
Drink suggestion: Gutsy grenache rosé. Drink suggestion by Max Allen.