2 tsp ground coriander
½ cucumber (halved lengthways)
1 tbsp garlic powder
1 garlic clove, crushed
4 spring onions, trimmed and cut diagonally, to garnish
2 bay leaves, finely crushed
1 tsp cracked black pepper
2 tsp cracked black pepper
¼ tsp ground black pepper
2 tsp soft dark brown sugar
2 tsp coriander seeds, toasted and crushed
4 juniper berries, ground
1 tsp mixed spice
2 tbsp crispy chilies in oil (available in Asian supermarkets)
1 tsp paprika
4 Szechuan peppercorns, toasted and ground
2 tbsp rice vinegar
20g/¾oz fine sea salt
1 tsp sea salt flakes
1 tbsp soy sauce
1 tsp granulated sugar
vegetable oil, for brushing
2 duck breasts, skin on
steamed jasmine or long-grain rice, to serve