Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the duck into a medium bowl with the Chinese Five Spice and season with salt and pepper. Rub the spice all over the duck and its skin.

Pop a large frying pan on medium-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.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt 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).

When the duck is ready, transfer it to a baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins.

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

Meanwhile, trim and thinly slice the radishes. Zest and halve the lime. 

In a medium bowl, combine the radishes, sugar (see pantry for amount), half the lime juice and a pinch of salt. Set aside.

In a small bowl, mix together the honey, soy sauce, lime zest and remaining lime juice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Roughly chop the coriander (stalks and all).

When everything's ready, fluff the rice up with a fork and stir through the pickled radish, coriander and half the honey-soy dressing.

Once the duck has rested, cut it widthways into 1cm thick slices.

Share the rice between your bowls, then top with the sliced duck. Drizzle over the remaining honey-soy dressing to finish. 

Enjoy!