James Martin served up a tasty roast duck crown with hoisin sauce, sushi rice and mushrooms on James Martin’s Saturday Morning.

The ingredients for the duck are: 1 duck crown, scored, Salt and pepper, Pinch of Chinese five spice powder and 1 tbsp honey.

For the sauce: 5 cloves of garlic, peeled and sliced, 2 chillies, sliced, 150g fermented black beans, 200ml dark soy sauce, 150ml rice wine vinegar, 500g muscovado sugar, 20ml sesame oil and 1 tsp Chinese five spice powder.
*Note – this will make a lot of sauce but it can be stored in the fridge in a sterilised jar for 1 month or it can be frozen.

To serve: 200g cooked sushi rice mixed with 2 diced spring onions and 1/4 of a cucumber diced, Micro coriander, A few shiitake mushrooms, sliced, Chilli fonds, Micro coriander, Deep fried cavolo nero and Cep powder.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.