Sticky duck with Chinese pickled radishes

Ingredients

• 2 bunches radishes sliced (see below)
• 2 tbsp brown sugar 
• 1 tbsp citrus champagne vinegar 
• 1 tbsp soy sauce 
• 1 tbsp brown sugar 
• 1  to 5 chilies red deseeded sliced
• 1 tsp clear honey 
• 1 tbsp rice wine 
• 1 tsp five spice powder 
• 2  duck breast meat - skin left on 
• 1 tbsp vegetable oil 
• 1 leaves radishes 
• 2  garlic clove sliced
• 1 tsp soy sauce 
• 1 tsp sesame oil 
• 1 tsp sesame seed 

Equipment

• bowl
• frying pan
• oven
• sieve
• wok

Directions

1. Put the radishes in a sieve over a bowl.
2. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
3. Heat oven to 180C/160C fan/gas
4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder.
5. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
6. For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds.
7. Serve the duck breasts whole or sliced its up to you with the pickled radishes and the stir-fried leaves.