Crispy rice, duck & raspberry salad

Preheat the oven to 220ºC, gas mark 7, and cook the duck according to pack instructions. Put the pancakes and sauce from the pack in the freezer (for up to 4 months) to use on another occasion.

Meanwhile, in a large bowl, mix together the rice, salad onions and curry paste; season with salt. Stir in the cornflour, until well coated. Heat the coconut oil in a large nonstick frying pan over a medium heat. Add the rice in a thin layer and press down; cook for about 8 minutes, until a golden crust forms. Gently turn over and repeat on the other side (don’t worry if it breaks up, but try to keep as much crust as possible).

Remove the rice from the pan and transfer to a plate; put in the fridge. To make the dressing, in a pestle and mortar smash 100g raspberries until smooth, then pass through a sieve into a bowl, discarding the seeds. In the pestle and mortar (no need to clean it), smash together the garlic and chilli until you have a smooth paste. Add the sugar, mix again, then stir into the raspberry purée along with the lime juice and fish sauce; mix until the sugar is dissolved. Taste – it should be spicy, sweet and tart – and add more sugar or lime juice if needed.

Carefully shred the duck into pieces. Put the rice in a large bowl, breaking any larger pieces into chunks. Add the shredded duck, lemongrass, shallot, the remaining 350g raspberries, the cashews and herbs; pour over the dressing and toss well, then serve.