Meanwhile, if you’re using a whole duck you’ll need to get the meat off the carcass. It’s a matter of using a small sharp knife and your fingers to pull and cut all the flesh from the bones. Take off the legs first and remove their bones by cutting lengthways down the thigh and drumstick, then pulling them out. Take the two breasts off the carcass one at a time. Cut the meat into slices or small chunks and put to one side.
Toss the sweetcorn with the oil and fry them in a hot pan to colour them slightly all over, shaking the pan to allow them to cook evenly. Remove from the pan and put in a bowl.
Segment the oranges, reserving the juice that runs off, and place the segments in a bowl with the corn and romanesco. Slice the fennel thinly on a mandolin grater (or use a sharp knife) and add this to the corn. Remove the leaves from the radicchio and add these to the salad bowl.
Make the soy tahini dressing, whisk the reserved orange juice with the soy sauce, tahini and olive oil so that the mixture emulsifies, or shake it all together in a jar, and adjust the seasoning.
Lay the duck on top of the salad, scatter with the sesame seeds and pass the bowl around with a jug of the dressing.
© 2005 Peter Gordon. All rights reserved.