Chinese roast duck with brown rice, peas and cucumber

1.For smashed cucumber and ginger, lightly bruise cucumber in a mortar and pestle, then transfer to a bowl. Pound garlic, ginger and sugar in mortar and pestle to a coarse paste, add to cucumber with soy sauce and vinegar, toss to combine and refrigerate until required.

2.Cook rice in a saucepan of boiling salted water over high heat until just tender, adding all peas in the last minute of cooking (12-15 minutes). Drain, refresh under cold running water, drain well and transfer to a large bowl.

3.Combine soy, vinegar, lemon juice, ginger and garlic in a small saucepan and bring to the boil; add mushrooms, reduce heat to low and simmer, partially covered until tender (5 minutes). Add oil, stir to combine, then toss warm mushrooms and dressing through rice mixture with spring onion and pea tendrils. Serve topped with duck and smashed cucumber and ginger.