Ingredients

• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground allspice
• 2 tbsp Shaoxing rice wine or dry sherry
• 2 tbsp honey
• 1 tbsp chilli sauce
• 1 tbsp light soy sauce
• 2 cloves garlic
• finely chopped
• 2 duck legs
• skin on
• 75g/3oz potato flour or plain flour
• groundnut oil
• for deep-frying
• 100g/3½oz red radish
• finely chopped
• ½ cucumber
• halved lengthways
• de-seeded and finely chopped
• 1 red chilli
• de-seeded and finely chopped (optional)
• 1 tbsp clear rice vinegar or cider vinegar
• ½ tsp salt
• 1 tsp caster sugar
• ½ tsp Shaoxing rice wine or dry sherry
• 1 small handful fresh coriander leaves
• finely chopped
• pinch salt
• pinch dried chilli flakes

Directions

• For the marinade
• place all of the marinade ingredients into a small bowl and whisk well to combine.
• For the duck
• place the duck legs into a bowl and pour over the marinade. Cover with cling film and place into the fridge to marinate for at least 24 hours.
• For the pickled radish salad
• place all of the salad ingredients into a bowl and mix well to combine. Cover with cling film and set aside in the fridge for one hour.
• Preheat the oven to 180C/350F/Gas 4.
• For the duck
• remove the duck legs from the marinade and place
• skin-side up
• into a roasting tin. Place into the oven to roast for ten minutes
• or until the skin is golden-brown and crisp.
• Increase the oven temperature to 220C/425F/Gas 7.
• Roast the duck legs for five more minutes
• or until the duck is cooked to your liking. Remove from the oven and allow to rest for 2-3 minutes.
• When just cool enough to handle
• cut the duck into bite-sized slices and lightly dust in the potato flour
• shaking off any excess.
• Half-fill a wok or deep heavy-based pan with the groundnut oil and heat to 180C/350F
• or until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the duck slices into the oil and fry
• in small batches
• until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
• To serve
• spoon some pickled radish salad onto each of two serving plates and arrange the crispy duck slices on top. Sprinkle over a pinch of salt and some dried chilli flakes over the duck pieces and serve immediately.