SPICY SALT DUCK

Serves 10 as a starter

1tbsp Sichuan peppercorns (from supermarkets)

3tbsp sea salt, plus 3tsp to coat the duck

4 duck breasts (about 200g/ 7oz each), skin on, trimmed of excess fat

2tbsp flour

1tsp chilli powder

½tsp ground cumin

½tsp ground fennel seeds

½tsp ground ginger

Around 700ml (1¼pts) vegetable oil

1 large red chilli, finely sliced diagonally

3-4 spring onions, julienned

2 lemons, halved First, make a Sichuan seasoning: dry-roast the Sichuan peppercorns with the 3tbsp sea salt in a heavy-based pan. When the pepper starts to pop, removed from the heat, cool and grind to a powder in a pestle and mortar. Set aside.

Arrange the duck breasts, skin-side up, on a heatproof plate that fits inside a steamer basket. Place inside the steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 12 minutes or until the duck is half cooked. Meanwhile, in a large bowl, combine the flour, chilli powder, ground cumin, fennel seeds and ginger with ½tsp of the sichuan seasoning and the 3tsp extra sea salt. Remove the plate from the steamer, transfer the duck breasts to a wire rack and set aside for 25 minutes. Toss the duck in the spicy flour mixture to coat well, shaking off any excess. In a wok, heat the oil until it shimmers slightly. Deep-fry the duck for about 2-3 minutes, until just cooked through and lightly browned. Drain well on kitchen paper. Cut the duck on the diagonal into thin slices and arrange on a serving platter with a small bowl of sichuan seasoning. Garnish with the sliced chilli and spring onions, then serve with the lemon for squeezing over.