The Lucky Duck

Meanwhile, pop the garlic (unpeeled) into a piece of foil with a drizzle of oil and scrunch to enclose it.

Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and sprinkle over the Chinese five spice.

Roast the duck on the top shelf of your oven for 25-30 mins. Halfway through, add the garlic parcel to the tray. IMPORTANT: Ensure the duck is piping hot throughout.

Meanwhile, trim and halve the cucumber(s) widthways. Set half aside for the smacked cucumber.

Halve the remaining 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.

Trim the spring onion, then halve widthways. Slice each half lengthways down the middle, then into long thin matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!

Pop the reserved cucumber onto a board. Use a rolling pin to gently smack it a few times until split.

Cut the smacked cucumber into 1cm chunks and put it into a bowl.

Pour over the rice vinegar, sambal and soy sauce. Mix together and set your spicy smacked cucumber aside.

Once the duck is cooked, transfer it to a bowl.

Use two forks to shred the duck as finely as you can. Discard the bones.

Stir the hoisin sauce into the duck. Taste and season with salt and pepper if needed.

Once the garlic is out of the oven and has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add it to another small bowl along with the mayo (see pantry for amount) and mix together.