4 spring onions, trimmed and cut diagonally, to garnish
steamed jasmine or long-grain rice, to serve
For the pastrami rub
2 tsp coriander seeds, toasted and crushed
2 tsp cracked black pepper
vegetable oil, for brushing
For the smacked cucumber
½ cucumber (halved lengthways)
1 tsp sea salt flakes
4 Szechuan peppercorns, toasted and ground
1 garlic clove, crushed
1 tsp granulated sugar
2 tbsp rice vinegar
¼ tsp ground black pepper
1 tbsp soy sauce
2 tbsp crispy chilies in oil (available in Asian supermarkets)
To make the duck, score the duck skin in a crosshatch pattern. Combine all of the remaining ingredients in a bowl and rub all over the duck. Place in the fridge for 24 hours.
To make the pastrami rub, mix together the coriander seeds and pepper. Remove the duck from the fridge, take out of the bowl, wash off and pat dry with kitchen towels. Brush the meat side of the duck with a little vegetable oil and generously apply half of the pastrami rub. Heat a dry frying pan over a medium–hot heat, cook the duck skin-side down for 3 minutes and then sear the other side for 2 minutes, or until cooked to your liking. Leave to rest.
Meanwhile, to make the smacked cucumber, place the cucumber on a board and place a flat metal implement, such as a spatula, on top. Using the palm of your hand, smack the metal implement until the cucumber splits and breaks. Chop into bite-sized pieces and transfer to a bowl. Add the salt, toss and set aside for 30 minutes. Whisk the remaining ingredients together in a bowl. Drain the liquid from the cucumber and top with chili dressing.
To serve, slice the duck breasts. Place the cucumbers on a serving platter and top with the duck. Garnish with the spring onions and remaining pastrami rub and serve with the steamed rice on the side.
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