Preheat the oven to 180°C and line a baking tray with baking paper.

Get the broth on first so you have maximum infusing time. Place the chicken stock, sliced ginger, smashed garlic, and star anise into a large saucepan over high heat. Bring to a boil, then reduce to medium heat, leaving to simmer for 10 minutes. Remove from the heat and set aside to allow the flavours to infuse. We will come back to it later.

Score the duck skins lightly with a sharp knife. Heat a large, non-stick pan on medium heat (no need to add oil). Place the breasts skin-side down and leave on this medium heat for 15 minutes. You will notice how the duck renders out plenty of its own fat. After 15 minutes, increase the heat to high and cook until the skins are golden and crispy, approx. 1-2 more minutes. Flip the duck breasts over to cook the underside for 1 minute, then place them skin side-up on the baking tray. Do not discard all the rendered duck fat remaining in the pan.

Scatter the chilli and ginger powders over the duck breasts and season all over with salt and pepper. Rub the spices into the skins and place the tray into the oven for 6-7 minutes. After this time, remove the duck from the oven and leave to rest for 10 minutes.

Meanwhile, place the pan containing all the duck fat back on high heat. Add the sliced shiitake mushrooms and cook, stir-fry style, until golden and caramelised. Set aside to keep warm.

Return to the pan of infusing stock. Strain it through a fine mesh sieve into a clean saucepan, discarding the ginger, garlic, and star anise. Add the coconut cream and fish sauce and allow to warm through over a medium heat. Adjust the seasoning with salt and pepper, or a little more fish sauce if you like.

Slice the duck after it has rested, then ladle the coconut soup between warm bowls and add the fried shiitake mushrooms. Top with the sliced duck, coriander and sliced red chilli. Drizzle over any juices from duck’s roasting tray, if desired, and serve with lime wedges for a zingy finish.