- 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
- 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.