Preheat your oven to 200°C. Quarter the baby bok choy lengthways through the root. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the red chilli lengthways, deseed and finely chop. Remove the top and bottom from the cucumber, cut lengthways into 1cm strips then chop into ½cm chunks. Crush the peanuts into small chunks by hitting the sachet with the bottom of a saucepan.

Put a large saucepan of water (see ingredients for amount) with a pinch of salt on to boil. Add the jasmine rice to your pan of boiling water. Lower the heat to medium and pop the lid on. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Meanwhile, put a frying pan on medium heat (no oil). Season the duck with a pinch of salt. Lay each breast skin-side down in your frying pan. Fry until the skin is golden, 5 mins. Flip and fry for 1 minute more to seal the meat, then transfer to a baking tray skin-side up. Roast for 15 mins. Once cooked, remove from your oven and rest in a warm place, (wrapped in tin foil if you have some) for 10 minutes. Keep 2 tbsp of duck fat in your pan (we'll use it later), allow the rest to cool, then discard.

While the duck is in the oven, pop the cucumber into a large bowl and add the white wine vinegar and a pinch of salt. Sprinkle on the sugar (see ingredients for amount) and the olive oil (see ingredients for amount). Mix well, then add a pinch of red chilli. Taste and add more chilli if you want more heat. Stir in the coriander, then keep to one side.

When the duck is ready, remove from the oven and leave it to rest on a board loosely wrapped in foil. Heat your frying pan over high heat. Add the bok choy and stir-fry for 3 mins, then add the garlic and cook for 1 minute more. Transfer the bok choy to a plate and reduce the heat to medium. Add the soy sauce and honey, reduce it by two-thirds, 2-3 mins. Return the duck to the pan and roll in the glaze off the heat.

Fluff up the rice with a fork and share between your bowls. Pop the bok choy on the rice. Cut the duck into six slices and lay on top. Drizzle over the remaining honey and soy glaze, spoon the cucumber salsa around the edge and finish with a sprinkling of the cushed peanuts. Enjoy!