Richard Corrigan served up a tasty roast free range duck with pineapple, pak choi, chilli and lime syrup on James Martin’s Saturday Morning.

The ingredients are: 2 crowns of duck, (legs removed), Salt and freshly ground black pepper, 2 tablespoons sunflower oil, 25g butter, Duck or goose fat, 8 – 10 sprigs of fresh thyme and 2 tablespoons honey.

For the pak choi: 4 pak choi, Salt and freshly ground black pepper, 16 teaspoons lime juice and 8 teaspoons ginger, minced.

For the pineapple: 2 tablespoons sunflower oil, 25g butter, 1 small ripe pineapple and 4 tablespoons caster sugar.

For the lime syrup: 3-4 limes, segmented and 350 mls stock syrup.

To garnish: ½ teaspoon very finely chopped fresh red chilli.

See more duck recipes in the book titled: The Ultimate Duck Recipe Book: Discover the Most Delicious and Easiest Duck Recipes! available from Amazon now.