1. For spicy salt, combine all ingredients in a heavy-based frying pan and dry-roast over medium heat, tossing occasionally. When the peppercorns begin to pop and become aromatic, about 1-2 minutes, take off the heat. 

2. Arrange duck breasts, skin-side up, on a heatproof plate that will fit inside a steamer basket. Place plate inside steamer, position over a deep saucepan or wok of boiling water and steam, covered for 12 minutes or until duck breasts are half cooked.

3. Meanwhile, in a large bowl, combine flour with spicy salt. Carefully remove plate from steamer basket, transfer duck breasts to a rack and set aside for 25 minutes to cool slightly.

4. Add duck breasts to spicy-salt mixture and toss to coat well, shaking off any excess flour. Heat oil in a large hot wok until surface seems to shimmer slightly. Add duck breasts and deep fry for about two minutes or until just cooked through and lightly browned then remove and drain well on kitchen paper.

5. Cut duck on the diagonal into 1cm slices and arrange on a platter. Garnish with chilli, spring onion, coriander and serve immediately with lemon halves.

6. Allow to cool, then coarsely grind using a mortar and pestle or spice grinder.

Tips:

Be sure to cool the duck for the 25 minutes specified in the recipe, so the meat can rest well ensuring juiciness and tenderness.

Store any leftover spicy salt in an airtight container 

Use this recipe as a base and swap the spicy salt for your preferred sauce – eg, sweet and sour, or a sweet, syrupy citrus sauce with orange, mandarin or tangelo. Sweet-chilli would be a great dipping sauce.