Five-spice duck with sweet and sour sauce recipe
 This spin on a takeaway classic – roast duck smothered in homemade sweet and sour sauce – is happily simple to make. ½ duck1 tbsp Chinese five-spice powder4 tbsp soy sauce2 tbsp runny honey2 spring onions, sliced, to serve ½ duck 1 tbsp Chinese five-spice powder 4 tbsp soy sauce 2 tbsp runny honey 2 spring onions, sliced, to serve 100ml/3½fl oz tomato ketchup 60g/2¼oz light brown sugar 50ml/1¾oz cider vinegar 2 tbsp chilli sauce 1 tbsp soy sauce 1 tbsp finely grated ginger 3 garlic cloves, peeled and crushed 150ml/5½oz pineapple juice ½ fresh pineapple, peeled and cut into wedges 100ml/3½fl oz tomato ketchup 60g/2¼oz light brown sugar 50ml/1¾oz cider vinegar 2 tbsp chilli sauce 1 tbsp soy sauce 1 tbsp finely grated ginger 3 garlic cloves, peeled and crushed 150ml/5½oz pineapple juice ½ fresh pineapple, peeled and cut into wedges 2 free-range eggs, beaten2 tbsp soy sauce 2 tsp sesame oil 2 tbsp vegetable oil440g/15½oz cooked long grain white rice 100g/3½oz tin sweetcorn 100g/3½oz caramelised onion 100g/3½oz brown shrimp2 spring onion, finally sliced 2 free-range eggs, beaten 2 tbsp soy sauce 2 tsp sesame oil 2 tbsp vegetable oil 440g/15½oz cooked long grain white rice 100g/3½oz tin sweetcorn 100g/3½oz caramelised onion 100g/3½oz brown shrimp 2 spring onion, finally sliced Method To make the duck, preheat the oven to 200C/180C fan/gas 6.Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest. Meanwhile, to make the sweet and sour sauce, heat all the ingredients (except the pineapple wedges) together in a saucepan. Taste and adjust acidity and sweetness with vinegar and juice as needed. Keep warm. Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks.To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil.Heat a wok or pan and fry the egg mix until set, then beat to break it up. Tip out the pan and set aside. Add the remaining ingredients and cook until hot, then add the egg back in. To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice. To make the duck, preheat the oven to 200C/180C fan/gas 6. To make the duck, preheat the oven to 200C/180C fan/gas 6. Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest. Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest. Meanwhile, to make the sweet and sour sauce, heat all the ingredients (except the pineapple wedges) together in a saucepan. Taste and adjust acidity and sweetness with vinegar and juice as needed. Keep warm. Meanwhile, to make the sweet and sour sauce, heat all the ingredients (except the pineapple wedges) together in a saucepan. Taste and adjust acidity and sweetness with vinegar and juice as needed. Keep warm. Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks. Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks. To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil. To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil. Heat a wok or pan and fry the egg mix until set, then beat to break it up. Tip out the pan and set aside. Heat a wok or pan and fry the egg mix until set, then beat to break it up. Tip out the pan and set aside. Add the remaining ingredients and cook until hot, then add the egg back in. Add the remaining ingredients and cook until hot, then add the egg back in. To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice. To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice.