Saltwater duck on Chinese cabbage with watercress sauce

I learnt the rudiments of this dish during the trip to Nanjing. It could easily be served with the Nanjing Salad. Created for Seppelts Menu of the Year 1992, I was determined to include a dish that was distinctly Asian, as most of the other dishes were very European. At the same time, I acknowledge that this duck dish resembles the French confit of duck, showing that greatness can derive from very different cultures, and yet be very similar. Not surprisingly then, both saltwater duck and co