Peppered duck consommé with roast duck and watercress from Spice by Christine Manfield

Ingredients

• 3 teaspoons chopped coriander leaves
• 3 teaspoons finely chopped garlic chives
• 12 fine slices bamboo shoot
• 3 green onions, finely sliced
• 2 slices ginger, cut into julienne
• 1 cup watercress leaves
• 6 Chinese cabbage leaves, finely sliced
• 1 teaspoon Chinese Spice Salt
• 1 Chinese roast duck, quartered
• 60 ml fish sauce
• 100 ml light Chinese soy sauce
• 2 teaspoons Chinese Spice Salt
• 6 green onions (green part only), chopped
• 4 litres White Chicken Stock
• 100 ml Chinese Shaoxing rice wine
• 6 kaffir lime leaves, shredded
• 2 large red chillies, sliced
• 2 teaspoons chopped ginger
• 50 ml vegetable oil
• 2 brown onions, chopped
• 2 teaspoons Sichuan peppercorns, freshly cracked
• 1 x 2 kg duck, cleaned and cut into 8 pieces
• 2 heads garlic
• 1 teaspoon black peppercorns, freshly cracked