Sichuan-spiced duck and seared scallops with smoked aubergine, asparagus and rocket salad

Serves 6 Starters and mains

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Method

Dry-roast the peppercorns over a gentle heat until fragrant. Cool, then grind to a fine powder. Remove the wings, neck and tail end from duck (or get your butcher to do this). Wipe the duck dry, inside and out with kitchen paper. Mix the Sichuan pepper, five-spice powder and 1tsp of sea salt and rub into the skin and cavity of the duck. Put the bird on a tray lined with a dry tea towel, then cover with another tea towel. Refrigerate for 12 hours to cure.

When ready to cook, put the duck, breast-side down, into a large bowl and add the ginger and two of the spring onions, roughly chopped. (If your steamer is too small, you can quarter the duck prior to cooking). Slice the remaining spring onions and set aside. Cover the duck with baking paper, then seal the bowl with foil. Steam in a large Chinese steamer for 11⁄2 hours, turning every 30 minutes to ensure even cooking. Insert a skewer into the thigh – if the juices run pale pink, the duck is ready. Remove the duck from the bowl and discard the spring onions and ginger. Strain the accumulated cooking juices through a fine sieve into a jug and refrigerate until it is set to a jelly. When ready to make the salad, melt the jelly over a gentle heat, then whisk in the sherry vinegar and olive oil until amalgamated. Season to taste and set aside.

Slice the asparagus diagonally and blanch in boiling water until crisp-tender, then plunge into iced water to stop the cooking. Drain on kitchen paper. Chargrill or barbecue the aubergines until blackened and blistered on all sides, then peel and cut into long strips. Set aside.

Heat the vegetable oil in a large pan, wok or deep-fat fryer to 180C/350F and fry the duck for 5 minutes until crisp, keeping it submerged with tongs, then drain on kitchen paper. Remove the breast and leg meat and slice. Discard the carcass.

Heat a heavy-based frying pan until very hot. Brush the scallops with a little olive oil and sear them on both sides until coloured, around 2 minutes altogether. The flesh should be quite translucent.

Using your hands, gently mix the warm duck and scallops, the sherry vinegar dressing, aubergine, asparagus, remaining spring onions, red onion, parsley and rocket leaves and pile onto plates. Serve immediately.