Two free-range duck marylands from Tathra Place are tumbled in ginger, garlic, five spice and salt before a 10-hour slow cook at ours. The long, gentle heat makes sure they’re mouth-wateringly tender by the time they reach your place. They come packaged up with a sweet, glossy cherry and plum sauce made with, you guessed it, cherries and plums, alongside soy, mirin and a few other Asian-leaning essentials that make a truly lush companion to these delicate duck marylands. Finish with spring onion and fresh chilli if you’re feeling fancy, then bask in the smugness of such a glorious dinner for two.