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Ingredients:

1 duck breast

• 50g basmati rice
• 50g coconut milk
• 10g palm sugar
• One stick lemon grass
• Salt
• Cracked black pepper
• 30g butter
• 50ml honey
• 10ml soy sauce
• 20g Szechuan pepper
• 10g coriander seeds (or dried)
• 10g cumin seeds (or dried)
• Stem ginger to garnish
• Baby chart leaves to garnish

Method:

• Preheat the oven to 200°C.
• On the stove top, add the rice, coconut milk, lemongrass, crushed palm sugar and salt to a small saucepan along with 50ml water, bring to the boil and then simmer gently until fluffy and cooked through.
• Meanwhile, heat a non-stick pan over medium-high heat. Cook the duck for 3–4 minutes, skin side down, or until the skin is golden and starting to crisp.
• Remove the pan from the heat, place the pan in the oven and cook for a further 5–8 minutes. Then remove and set aside to rest until serving. This is for a medium-cooked duck, leave in the oven for a further 5 minutes for well cooked meat.
• Toast the Szechuan pepper, coriander seeds & cumin seeds in a hot dry skillet or frying pan over a medium heat, until fragrant. This should take approx. 1-2 minutes.
• Crush the seeds.
• Place the honey, soy sauce, crushed spices add into small pot add boil together until reduced.
• In a separate pot, blanche the broad beans for 1-2 minutes. Alternatively, flash fry in the pan once you remove the duck and set it aside to rest.
• To serve, make sure all the elements are hot. Glaze the duck with the Szechuan sauce. Add a serving of sticky rice to the plate, top the rice with the medium-cooked duck breast . Add garnish to the side of the plate, then drizzle over the dressing and serve immediately.