Name: Crispy Duck and Watercress Salad
Ingredients: 4 bunches watercress, washed, picked over and stalks removed; 2 tsps soy sauce; 2 tsps balsamic vinegar; 1 clove garlic, peeled and crushed; 10 g fresh root ginger, crushed; 3 tbsps sesame oil; 2 tbsps sesame oil; 1 x 1.5 kg duck or 12 duck legs; 1 bunch spring onions, peeled, trimmed and quartered lengthways; 60 g bean shoots, washed; juice of ½ orange; 110 g white radish (mooli), peeled and cut into 1 cm-wide ribbons; 20 g coriander leaves, from the duck recipe; 60 g leek or fenugreek sprouts or similar (optional); 2 tbsps sesame seeds, lightly toasted; 1 tsp soy sauce; 60 g fresh root ginger, roughly chopped; 1 tsp five-spice powder; 10 cloves garlic, roughly chopped; 20 g coriander, stalks only, washed (use the leaves in the salad); good vegetable oil for deep-frying; 4 tbsps tomato ketchup; 3 star anise; 1 tsp honey