Duckstrami with Smashed Cucumbers

To make the duck, score the duck skin in a crosshatch pattern. Combine all of the remaining ingredients in a bowl and rub all over the duck. Place in the fridge for 24 hours.

To make the pastrami rub, mix together the coriander seeds and pepper. Remove the duck from the fridge, take out of the bowl, wash off and pat dry with kitchen towels. Brush the meat side of the duck with a little vegetable oil and generously apply half of the pastrami rub. Heat a dry frying pan over a medium–hot heat, cook the duck skin-side down for 3 minutes and then sear the other side for 2 minutes, or until cooked to your liking. Leave to rest.

To serve, slice the duck breasts, Garnish with the spring onions and remaining pastrami rub and serve with the steamed rice