Satay Duck Rice Bowl

Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.

Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Meanwhile, trim and halve the cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks.

In a medium bowl, combine the cider vinegar, chilli flakes (add less if you'd prefer things milder) and sugar for pickling (see pantry for amount). Season with salt and pepper, then add the cucumber. Mix together well, then set aside.

Trim and thinly slice the spring onion.

Boil a half-full kettle.

When the duck has 5 mins of roasting time remaining, pop a medium saucepan on medium-high heat and mix in the peanut butter, sweet chilli, soy and boiled water (see pantry). Mix well until combined and smooth.

Bring to a boil then reduce the heat and simmer, 1-2 mins. Season with salt and pepper.

When the rice is ready, fluff up the grains with a fork and stir through the spring onion.