JUICY FRUITS

Crispy Chinese duck with peaches

If you always order crispy duck and pancakes from a Chinese restaurant, then we guarantee you’ll love this. Sticky sesame peaches take the place of plum sauce, and a big spoonful of jasmine rice helps soak up all the lovely sweet and sour juices.

• Serves 5 • Prep 35 mins • Cook 3 hrs 30 mins

2-2.5kg whole duck
1 peach
2 tsp Chinese five-spice powder
2 tsp Sichuan pepper
2 tsp sea salt jasmine rice and shredded spring onions, to serve

FOR THE PEACHES

5 peaches, stoned and halved
2 tbsp honey
2 tbsp rice wine vinegar
3 tbsp sesame oil
2 tbsp chopped ginger
6 tbsp hoisin sauce
2 tsp toasted sesame seeds

Heat the oven to 140C/120C fan/gas 1. Prick the duck’s skin all over with a fork, but don’t go too deep or you’ll puncture the meat and lose all the