This summer preparation using roast duck is a fine example of the creativity of the Cantonese kitchen in Hong Kong. I first tasted a version of the dish in Hong Kong several years ago, and I enjoyed the mix of flavors so much that I was determined to devise my own version. Here it is.
Place all the ingredients except the oranges in a large mixing bowl. Mix together thoroughly. Cover and refrigerate for 4 hours. Serve, cool, in a dish garnished with half-moon slices of fresh oranges arranged in scallops around edge of serving dish.