Serve tender spicy duck with a side of cucumber and radish in this gourmet Asian-style dish.


  • 1 tablespoon Szechuan pepper (see note)
  • 1 tablespoon garam masala spice blend
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon wasabi paste (see note)
  • Grated zest and juice of 1 orange
  • 2 tablespoons Chinese rice wine (shaohsing) (see note)
  • 4 duck breasts (see note)
  • 1-2 tablespoons hoisin sauce
  • 1/2 cup (125ml) Massel chicken style liquid stock
  • Steamed white rice, to serve
  • 1 tablespoon caster sugar
  • 1/4 cup (60ml) lime juice
  • 2 tablespoons fish sauce
  • 1 telegraph cucumber, peeled, halved, sliced
  • 1 small red chilli, seeds removed, thinly sliced
  • 50g pea shoots (see note) or snow pea sprouts
  • 6 red radishes, cut into matchsticks


  1. Mix the pepper, garam masala, ginger, sesame oil, wasabi, orange juice, zest and rice wine in a bowl. Using a sharp knife, score the duck skin in a crosshatch pattern, then add to the bowl. Turn to coat in the mixture, then set aside to marinate while you prepare the salad.
  2. Preheat oven to 190