Pat duck breasts dry with paper towel. Using a sharp knife, trim any large excess fat but leave the skin largely intact. Score the skin in a crosshatch pattern without cutting into the meat (about 1/4 inch deep). Season both sides with sea salt, black pepper and five-spice powder, pressing seasoning into the skin and flesh. Let rest at room temperature for 10 minutes.

Render skin and pre-cook

Place a cold heavy skillet (cast iron or stainless) over medium-low heat. Put the duck breasts skin-side down in the dry skillet (no added oil) and cook gently for 8–10 minutes until much of the fat has rendered and the skin is golden-brown and crisp. Spoon off and reserve excess rendered fat as you go (about 2–3 tbs). Flip the breasts and cook 1–2 minutes on the flesh side just to color. Remove to a cutting board and let rest until cool enough to handle, 8–10 minutes.

Cube and coat

When cool, cut the duck breasts into roughly 1-inch bite-sized cubes. Mix cornstarch in a shallow bowl and toss the duck cubes in the cornstarch until evenly coated, shaking off excess. If the surface seems dry, add 1 teaspoon of reserved duck fat or vegetable oil and toss again to help the coating adhere.

Fry the popcorn

Heat neutral oil in a deep pan or pot to 180°C / 350°F (or hot enough that a small piece of cornstarch sizzles immediately). Working in batches, carefully add duck cubes and fry 2–3 minutes until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. If you don’t have enough oil for deep frying, shallow-fry in a 1/4-inch of oil in a skillet, turning pieces to crisp all sides (total 6–8 minutes). Sprinkle lightly with additional salt immediately after frying.

Vegetables & Garnish

Prepare cucumber ribbons by using a vegetable peeler to shave long thin ribbons from the cucumber. If the cucumber has large seeds, cut in half lengthwise and remove seeds first. Toss ribbons with a pinch of salt and set in a colander to drain for 5 minutes, then squeeze lightly to remove excess moisture.

Trim and slice spring onions on a steep bias into thin 1–2 inch pieces (white and green parts). Roughly chop coriander leaves.

Toast sesame seeds in a small dry skillet over medium heat, shaking frequently, until fragrant and lightly golden, about 1–2 minutes. Set aside to cool.

Hoisin Dipping Sauce

In a small bowl whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, and minced garlic until smooth. Taste and adjust: add more honey for sweetness, more vinegar for acidity, or a pinch of chili flakes for heat. Keep chilled until serving.

Assembly & Serve

Arrange fried duck popcorn in a warm shallow bowl or platter. Scatter cucumber ribbons and spring onion slices over the duck. Sprinkle toasted sesame seeds and chopped coriander on top.

Serve immediately with hoisin dipping sauce on the side for dipping or drizzling. For extra crunch and contrast you may drizzle 1–2 teaspoons of reserved rendered duck fat over the popcorn just before serving.