Dizzy Pig "Peking" cooked two ways with duck breast ... outstanding

I took Dizzy Pig's new Peking rub for a spin. Cook two ways - straight up rub on one duck breast, and as a base for a marinade with hoisin sauce and rice wine on another. The meat was served with truffled mushroom risotto and honey glazed carrots with cumin. Both duck variants were outstandingly good, by itself I preferred the one that had just the rub on it, however with the carrots in particular the marinade version was the winner. Full details of the cook here:

https://www.thecooksdigest.com/2017/10/06/two-way-dizzy-pig-peking-duck-breast/

Duck breast cooked two ways:


Cooking on the Minimax:


The cat wanted some:


Thanks for looking!