Instructions: Preheat the oven to 190C/375F/Gas Mark 5. Lightly prod the duck legs all over with the tip of a knife then rub with the salt and fivespice powder.

Mix the soy sauce with the honey and use to coat the duck legs.

Place in a roasting tray and roast in the oven for 35 minutes When done cover loosely with foil and leave to cool.

At this point the duck can be refrigerated for a day or two if you wish it will plump up and brown when its roasted again.

Put the rice in a mediumsized saucepan add a little salt and the slices of ginger then mix together and level off.

Next place the cubed butternut squash on top and pour over the chicken stock. Bring to the boil and cook for 2 minutes then turn down the heat to the lowest possible setting cover the pan and cook for a further 7 minutes.

Remove from the heat slip a tea towel in between the lid and the pan and leave covered for 10 minutes.

Meanwhile place the duck portions in a lowsided tin or on a baking sheet and in an oven preheated to 220C/125F/Gas Mark 7 re roast for about 15 minutes until crisp and brown.

When ready to serve remove the cooked squash and keep warm. then stir the sweetened rice vinegar through the rice.

Fish out and discard the ginger slices.

Divide the rice and squash between 4 bowls then top with the whole duck legs or pull the meat from the bones and distribute.

Add the basil leaves chopped spring onion and hoisin sauce to serve.

Duck is easy to cook because unlike chicken it doesnt dry out. I roast duck legs twice which removes excess fat crisps the skin and imbues the meat with confitlike succulence. This means that you can prepare and roast it the day before then whack it back in the oven just before you want to eat.

Serves 4

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