Honey and Soy Glazed Duck Breast

Meanwhile, heat a large frying pan on high heat (no oil).

Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins.

Flip, then sear the other side for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging.

While the duck fries, halve the young pea pods widthways.

Once golden, transfer the duck to a baking tray, skin-side up, and season with salt and pepper.

Roast on the middle shelf of your oven until cooked, 16-18 mins. 

Once cooked, transfer to your board and rest for 5 mins. IMPORTANT: The duck is fully cooked when no longer pink in the middle.

While the duck roasts, drain most of the fat from the pan and return to medium-high heat (no need to clean - you'll use the remaining duck fat to fry the veg).

Once hot, add the pea pods to the pan and stir-fry until tender and charred, 2-3 mins. Season with salt and pepper. Remove from the heat.

Zest the lime and cut into wedges. Thinly slice the red chilli.

In a medium bowl, add the charred pea pods, coleslaw mix, mayo and half the juice from the lime. Season with salt and pepper. Toss to combine.

Give the the (now empty) frying pan a wipe clean, and return to a medium heat with a drizzle of oil.

Once hot, add the ginger puree and half the lime zest. Stir-fry until fragrant, 30 secs.

Pour in the soy sauce and honey. Stir to combine and bring to the boil. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Simmer until reduced slightly, 1-2 mins. Remove from the heat, then stir through the duck resting juices.