Crispy Duck and Watercress Salad from Le Caprice by AA Gill and Mark Hix

Ingredients

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