Hot Honey Glazed Duck Breast

Defrost duck breast, remove from packaging and pat dry with kitchen towel. Score skin, season with salt and place skin side down in a cold frying pan. Place over a medium heat and cook for approximately 6 minutes. Turn over and cook for a further 4 minutes, drizzle with hot honey and finish in a hot oven set to 220°C/GM7. Remove from heat and allow to rest for 10 minutes. Meanwhile place crispy cubes on a baking tray and cook in the oven until crispy, alternatively deep fry for 6-8 minutes until golden. Pour some white cooking wine into a pan with hot honey, bring to a simmer and reduce slightly then knock in some cold butter to create an emulision. Steam Pak Choi and sugarsnap peas. Bring everything together on a plate and drizzle with the hot honey emulsion. Finish with sea salt flakes.