Satay-Glazed Duck & Zesty Coconut Rice

• Meanwhile, preheat grill to high. Pat roast duck breast dry with a paper towel, then rub with a good pinch of salt. • Place duck, skin-side up, on a lined oven tray. Grill until heated through and starting to brown, 10-14 minutes.

• While duck is grilling, roughly chop Asian greens and baby broccoli. Finely chop garlic. Thinly slice long chilli (if using). • In a medium bowl, combine peanut butter, oyster sauce (see ingredients), satay seasoning, the brown sugar and a generous squeeze of lemon juice, stirring until smooth. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing, until tender, 5-6 minutes. Add Asian greens, garlic and chilli and cook until fragrant and slightly wilted, 1-2 minutes. • Transfer to serving bowls, season to taste and cover to keep warm.

• When the duck has almost finished grilling, return frying pan to medium heat with a drizzle of olive oil. • Transfer grilled duck to the frying pan, skin-side down and cook until skin is golden brown, 3-5 minutes. • Transfer to chopping board and set aside.

• Return frying pan to medium heat with a drizzle of olive oil. • Add ginger paste, and cook until fragrant, 1-2 minutes. • Add peanut butter mixture and the water (for the sauce), stirring until combined, 1-2 minutes.