By Judy Bastyra and Becky Johnson
A richly spiced curry that illustrates the powerful Chinese influence on Thai cuisine. The duck is best marinated for as long as possible, although it tastes good even if you only have time to marinate it briefly.
Cut the duck meat into bitesize pieces and place in a bowl with the five-spice powder, sesame oil and orange rind and juice. Stir well to mix all the ingredients and coat the duck in the marinade. Cover the bowl with clear film (plastic wrap) and set aside in a cool place to marinate for at least 15 minutes.