Ingredients

• 1 large duck breast
• Soy sauce
• Cucumber
• Radish
• Spring onion
• Baby Gem
• Coriander
• Red chilli
• Sushi Rice (follow packet instructions)

For the Dressing:

• 2tbsp fish sauce
• 2tbsp rice wine vinegar
• 1tbsp palm sugar or soft brown sugar

Method

1. Marinade the duck breast in a few tablespoons of light soy sauce for 12 hrs or overnight in the fridge
2. Prep the vegetables; separate the leaves from the baby gem, peel and julienne the carrots, cucumber, and spring onion, slice the radish and chillies, and pick the coriander, set aside
3. For the dressing combine all the ingredients until the sugar dissolves
4. Score the skin and place in a medium hot dry pan, slowly rendering the fat down for around 10 mins
5. Once nice and crispy flip to the other side and brown
6. Pop in the oven for 6 mins eat 180c, then rest for 10 minutes before slicing
7. Place the warm or cooled sushi rice on one side of the plate, place an assortment of vegetables and finally place the duck over the top and dress with the dressing, chopped chillies and coriander!