Hot and sticky duckIngredients2 duck breasts, skin on (or use chicken breasts)Salt and pepper45ml (3 tbsp) maple or golden syrup1 garlic clove, crushed15ml (1 tbsp) chilli paste30ml (2 tbsp) sherry vinegar200g (1 packet) mixed salad leaves2 radishes, slicedMethodPreheat the oven to 220°C. Using a sharp knife, cut a diagonal pattern in the skin of the breasts, without cutting through to the flesh. Season the breasts all over and fry skin-side-down in a hot pan, letting them brown but not cook through. Pour off the excess fat, retaining some pan juices. Combine 30ml (2 tbsp) of the syrup with the garlic and chilli paste. Brush this all over the breasts, transfer to an oven dish and roast for 5-10 minutes, basting twice. Remove and rest for 6 minutes. Stir remaining syrup and sherry vinegar into remaining pan juices on the stove. Boil until you have a thickened sauce. Slice breasts, arrange on a plate with salad leaves and radishes, and pour sauce over. Serves 2...