Put the radishes in a sieve over a bowl.
Sprinkle with the caster sugar and 2 tsp
salt, and leave for at least 30 mins or up
to 1 hr. Make a dressing by mixing the
vinegar, soy sauce, brown sugar and
chilli together until the sugar dissolves.
Gently press the radishes to release any
liquid, then tip them into a bowl and pour
over the dressing.
Heat oven to 180C/160C fan/gas 4.
For the duck, mix the honey, soy, rice
wine and vinegar in a small bowl. Slash
the skin of the duck breasts and season
with salt, pepper and the five-spice
powder. Heat an ovenproof frying pan
and cook the duck, skin-side down, for
5 mins until golden. Flip over, baste with
the honey and soy mix, then put the pan
in the oven for 15-20 mins, turning the
breasts a couple of times to glaze the
skin. Leave the duck in the pan to rest.
For the radish leaves, heat the oil in a
small wok, add the leaves and garlic, and
stir-fry until the leaves are just wilted.
Splash with soy, drizzle with sesame oil
and scatter with sesame seeds. Serve
the duck breasts whole or sliced – it’s up
to you – with the pickled radishes and the