Ingredients (serves 2)

4 200g/7oz duck breasts

4 small pak choi, chopped

2 large baking potatoes, peeled

1 pinch saffron

50g/2oz fresh ginger

425ml/3/4pt veal stock

2tbsp honey

1tsp roasted coriander seeds, crushed

1tsp Chinese five spice

1tsp ground ginger

1tsp szechuan pepper

1 red chilli

2 shallots

2tbsp oyster sauce

Salt and pepper

1 lotus root


Trim the excess fat off the duck breasts and score the skin. Blanch the pak choi and dice the potatoes into 11/2cm/1/2in cubes. Cook in saffron and salted water making sure they keep firm. Peel and cut the ginger into julienne slices, add to the veal stock and reduce until thickened. Put the honey into a pan with the coriander seeds, Chinese five spice, ground ginger, szechuan pepper and deseeded chilli. Bring to the boil and allow to stand. Seal the duck breasts and cook in the oven skin side down for four minutes at 200°C/400°F/gas mark 6. Turn the duck and glaze with the honey reduction. Rest for four minutes and slice each breast into four pieces. Slice the shallots into rings and heat in the oyster sauce. Add the pak choi, seasoning and potatoes. Arrange side by side on a plate, place the duck on top and spoon the sauce around. Garnish with lotus root crisps.