Instructions: Cover the duck with water add the herbs and spices and simmer gently for 45 minutes. Remove the duck from the stock and set it aside to cool.

Skim the fat from the stock and freeze for later use.

Whisk together the ingredients for the duck sauce.

Process the ingredients for the soy and sesame dressing in a blender.

To assemble the dish remove the duck from the bone trim off most of the excess fat but leave a little on then cut into slices 1cm thick.

Preheat the oil to 160C180C/325F360F for deepfrying.

Arrange two thirds of the watercress on the plates with the white radish bean shoots and spring onions.

Deepfry the duck until crisp drain and mix with the duck sauce until nicely coated.

Arrange in piles on the salad strew with the rest of the watercress and spoon over the dressing.

Scatter the coriander and sesame seeds over the top and serve.

Serves 8

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