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Duck breast with chilli, peanut and Hoisin sauce

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Remove the skin from the duck breasts, season really well with sea salt, place in a hot frying pan with another heavy pan on top to weight it down. Cook for 4 minutes until really crisp. Then drain well on kitchen paper. If you are short of time place in a deep fryer and cook for 1-2 minutes then drain as above.
Place all the ingredients for the sauce in a heavy-based saucepan bring to a simmer the lower the heat and allow to reduce until syrupy.
Drop the beans into salted boiling water and cook for about 2 minutes until just tender.
Heat a heavy-based frying pan with the sunflower oil then season the breast with salt and black pepper and place in the frying pan. Cook for 1-2 minutes each side then allow to rest.
Heat the sunflower oil in a wok, then drain the beans and add to the wok along with the sesame seeds and the poppy seeds. Stir-fry over a high heat for a few seconds before adding the sesame oil and a tbsp of the sauce.
To serve, slice the duck on the angle and cut the crispy skin into strips. Divide the beans between four warmed plates, place a sliced duck breast on top, drizzle over the sauce and finish with some crispy skin strips.