Duck and coconut rice with pineapple and chilli

1 Set the oven to 185 degrees.

2 Remove the residual fat from the duck legs and add to the pot with the onion and garlic.

3 Cook gently for five minutes or so, then add the spicebag seasoning then continue to cook for another five minutes, until the onions are soft and translucent.

4 Add the duck meat, desiccated coconut and rice and turn everything together, then add the coconut milk and the stock.

5 Bring to a simmer, cover, then put in the oven for 20 minutes.

6 Remove from the oven, fork through the rice to make it fluffy then drape a clean kitchen towel over the top of the pot and replace the lid to form a seal. The cloth will absorb any excess moisture.

7 Meanwhile, drain the pineapple juice from the tin, add the chilli, simmer over a low heat to reduce by half, allow to cool then whisk in the sesame oil.

8 If the pineapple is in slices, cut into chunks, then add to the liquid, along with the coriander.

9 Serve the rice with the pineapple on top so the juice seeps into the rice to counteract its richness.