Five spice duck with mushroom and Asian greens

Place ginger, garlic and chilli (if using) into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.Score duck skin in a criss-cross pattern then rub with five spice powder, season and place into Varoma dish skin side down. Place water, stock and 1 tbsp soy sauce into mixing bowl. Place Varoma into position and steam 9 min/Varoma/speed 1. Place greens and broccolini onto Varoma tray, insert Varoma tray and steam 6 min/Varoma/speed 1. Transfer greens and broccolini into ThermoServer. Transfer stock into a bowl and set aside. Pat duck dry with paper towel. Heat a small frying pan over high heat without oil. Place duck breast skin side down into hot pan and press to flatten. Reduce heat to medium and cook 2–4 minutes or until skin is very crispy and most of the fat is cooked out. Turn duck over and cook for further 1–2 minutes. Transfer skin side up into ThermoServer to rest.Drain ¾ of the fat from the frying pan, leave ¼ in the pan to create a reduction. Return pan to high heat and de-glaze with honey, 80 g reserved stock and 1 tbsp soy sauce. Reduce for a few minutes then set aside.Place sesame oil and reserved garlic-ginger mix into mixing bowl and heat 1 min/100°C/speed 1.Add mushrooms and cook 5 min/100°C/"Counter-clockwise operation" /speed 1.Add greens and broccolini and combine 10 sec/"Counter-clockwise operation" /speed 2. Transfer into simmering basket to drain.Thinly slice duck breast diagonally and serve with vegetables, drizzled with reserved glaze.