Preheat the oven to 390°F and line a baking tray with parchment paper.

Place the duck breasts skin-side down in a large non-stick pan on the stovetop. Over medium heat, leave the duck to slowly start rendering out its fat.

After approx. 15 minutes, increase the heat to high, and cook for about a minute to ensure crispy skin. Turn the duck over and cook the underside for 1 minute. Season the underside with salt and pepper at this time.

Use tongs to transfer the duck (skin side up) to the baking tray.

Season the skins with salt and pepper and scatter over the Chinese 5-spice.

Use a pastry brush dipped in some of the hot duck fat still in the pan to brush the spice evenly over the skins.

Place in the oven for 10 minutes, then remove from the oven and leave to rest on a chopping board for at least 5 minutes.

Meanwhile, bring a large pan of salted water to the boil. Add the broccoli florets and cook for no longer than 4-5 minutes.

Drain well in a colander, then season with salt. Drizzle over the sesame oil, tossing well to coat. Keep warm.

Once the duck has rested, slice each breast and serve with the sesame broccoli on the side.

Sprinkle on the chili and green onions, and season with more salt and pepper, if needed.