Preheat the oven to 200C/Gas 6.
Heat an ovenproof pan over a medium heat. Season the duck breast on both sides with salt & freshly ground black pepper,. Place skin-side down & cook for 4-5 mins.
Turn the breast over & transfer to the oven to roast for 8-10 mins.
Combine all the sauce ingredients & bring to a simmer. Simmer for 5-6 min to reduce & thicken.
Preheat the oven to 220C/Fan 200C/Gas Mark 7.
Pat the the duck breast skin with kitchen towel to remove excess moisture.
Score the skin with a sharp knife. Season with salt & ground pepper.
Place skin-side down on a cold pan on a medium heat for 6-8 mins or until golden brown. Pour off the fat regularly & seal the other side for 30 secs.
Place skin-side up on a rack in a roasting tin in the middle of the oven.
Rare 10 mins. Medium 15 mins. Well done 18 mins.
Preheat the grill to very hot.
Chop the mint & blend into the butter. Pat the duck dry with kitchen paper. Score the duck skin in a diamond lattice pattern. Sprinkle the skin with salt & dried herbs. Place on the oiled rack of a grill pan.
Grill the duck breasts skin-side up for 10 mins until the skin is browning & has yielded most of its fat (carefully pour this off & reserve for roasting potatoes).
Turn the duck over & grill on the flesh side for 5-10 mins.
Allow the duck to rest while cooking the peas in boiling salted water for 3-5 mins. Drain & toss the peas until evenly coated with the mint butter.
Serve the duck breasts whole, or sliced, with the peas & buttered new potatoes.
The duck: Heat the oven to 180C/140C fan/gas 4.
Mix the honey & five-spice & brush all over the duck. Roast for 25-30 mins until bronzed.
Cool for 10 mins, then shred the meat & finely slice the skin.
Plum sauce: Simmer all the plum sauce ingredients for 15 mins . Blend until smooth.
Pancakes: Mix together the flour, 125ml boiling water & a pinch of salt in a bowl until it forms a dough. When cool enough to handle, knead for 5-10 mins.
Divide into 10 little balls & roll each out as thin as possible.
Brush a frying pan with the oil. Cook each pancake over a medium heat for 20 secs each side.
To serve: Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber & spring onion.
Soften the onion & apple in the oil in a casserole/deep pan. Stir in the sage for 1 min. Stir in the flour. Gradually stir in the stock then the mustard & honey.
Bring to a simmer & stir in the turkey & roast veg. Cover & gently simmer for 15 mins until turkey is piping hot. Season & eat with mash or jacket potatoes.
Marinade the turkey: Whisk the soy sauce, lime juice, sugar & a pinch each of chilli powder & five-spice together. Put the turkey in a dish, pour over the marinade & toss. Cover with cling film & leave to stand.
For the peanut sauce, heat the oil in a frying pan & add the shallots. Cook on a medium heat until they are translucent & have taken on some colour, then add the garlic, ginger & chillies.
Continue to cook, stirring regularly, for another 2-3 minutes, then add the remaining sauce ingredients. Stir, then simmer until the sauce has reduced down. Leave to cool.
To assemble the salad, arrange all the vegetables over a large serving platter. Use a tablespoon or so of the sauce to coat the turkey, then place this on top. Drizzle over a little more of the sauce, then garnish with the chillies, herbs & peanuts.