Spiced duck and papaya salad
4 duck breasts, trimmed
¼ tsp Chinese five-spice
2 small grapefruit, segmented and broken into pieces
1 green papaya, shredded
1 small cucumber, thinly sliced
2 red shallots, thinly sliced
1 baby cos lettuce heart, torn
1-1/2 tsp dried chilli flakes
2 tbsp caster sugar
2 tbsp white vinegar
1 garlic cloves, crushed
2 tbsp fish sauce
2 tbsp salted peanuts, coarsely chopped, plus extra crushed to serve
1 tbsp coarsely chopped coriander
For the peanut dressing, dry-roast chilli flakes in a small saucepan over medium heat, about 1 minute.
Add sugar, 1 tbsp water and vinegar and bring to the boil, stirring to dissolve sugar.
Remove from heat and stir garlic and fish sauce into the dressing.
Season to taste, cool, then add peanuts and coriander.
Season duck skin with Chinese five-spice, then add duck, skin side down, to a non-stick frying pan and fry over medium heat until skin is golden brown and fat has rendered, 12-14 mins.
Turn and fry until duck is cooked to your liking, 2-3 mins for medium-rare.
Drain fat from pan and set duck aside loosely covered with foil for 5 mins to rest, then slice thinly.
Combine remaining ingredients in a bowl, drizzle with a little dressing and pile on plates with the duck.
Drizzle remaining dressing over to taste and scatter with crushed peanuts to serve.