Five spice duck with edamame

Preheat oven to 170C. Cook the edamame in simmering salted water for 5 minutes, then cool, remove pods and set aside the beans.

Mix the five spice and salt. Cut fine lines across the skin of the duck, and rub the skin with the five spice and salt mixture. Heat the olive oil in a frying pan and cook the duck skin-side down over gentle heat for 5 mins or until crisp, pouring off any excess fat.

Transfer to the oven and bake skin-side up for a further 10 mins or until cooked to your liking.

Rest the duck for 10 mins.

Peel and slice the shallots. Heat the butter in a frypan and gently cook the shallots for 5 mins. Add the beans, sugar, sea salt, pepper and stock and bring to the boil. Simmer for 5 mins. Carve the duck across the breast and season well.

To serve 

Spoon the beans on each warmed plate and arrange three slices of duck on top of each. Drizzle coriander oil around the duck and beans, place a coriander sprig on top and serve.