Prawn cracker loaded duck nachos

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle BBQ for two-zone cooking, with charcoal on one side and a drip tray on the other. Bring the temperature at the cooking grate to 160°C with the lid shut. Have one small chunk of cherry wood ready. You want a gentle smoke, not a garden bonfire.

2. 02

   Step 2PREP THE DUCK

   Pat the duck breasts dry. Lightly score the skin in a criss-cross pattern without cutting into the meat. Season all over with the salt, then rub the five-spice and black pepper onto the flesh side. Keeping the spice off the skin helps stop it scorching later.

3. 03

   Step 3GET SOME SMOKE ON

   Add the cherry wood to the charcoal. Put the duck skin-side up over the drip tray, away from the coals, and close the lid. Smoke for roughly 25–35 minutes, until the thickest part reaches 65–68°C. This is an intermediate temperature, not the finish line.

4. 04

   Step 4CRISP AND FINISH

   Put the duck skin-side down in a cold, dry cast-iron frying pan and place it over the direct zone. Let the fat render and the skin crisp for 5–8 minutes, moving the pan towards the cooler side if it colours too quickly. Carefully spoon excess fat into a heatproof container, never onto the coals. Turn the breasts and check the centre reaches 75°C; if needed, finish over indirect heat with the lid shut.

5. 05

   Step 5REST AND GET READY

   Rest the duck skin-side up on a board for 10 minutes, uncovered so the skin stays crisp. Meanwhile, get all the sliced vegetables and plum sauce within reach. Pat the cucumber dry. Keep the crackers in their packet until serving — moisture is the enemy here.

6. 06

   Step 6FRY THE RICE

   While the duck rests, heat the rapeseed oil in a wok or clean frying pan over the direct zone. Add the spring onion whites and garlic and stir-fry for 30 seconds. Add the eggs and scramble until set, then add the rice. Stir-fry for 3–5 minutes until piping hot throughout, breaking up any clumps. Toss through the soy sauce and sesame oil.

7. 07

   Step 7SLICE AND LOAD

   Thinly slice the rested duck across the grain. Spread the prawn crackers across a large, dry platter, keeping a handful back for extra scooping. Scatter over the hot egg fried rice in small spoonfuls rather than one heavy mound, then add the duck, carrot, cucumber, spring onion greens and chilli.

8. 08

   Step 8SAUCE AND ATTACK

   Drizzle over half the plum sauce and serve the rest alongside. Get stuck in straight away. For a slower grazing session, put the toppings in separate bowls and let everyone load their own crackers — all the crunch, none of the soggy casualties.