Instructions: 1 Peel the ginger and cut lengthways into matchsticks. Place in a saute pan with the star anise, sherry, soy sauce and 3 tbsp water. Add the duck, cover tightly and simmer for 15 minutes until the duck is tender.

2 For the Fruit Salad: Grate the orange rind into a small saucepan and squeeze in the juice. Add the sherry, sugar and rosemary and bring to the boil, stirring until the sugar dissolves. Pour over the fruit and set aside.

3 Heat the sunflower oil in a large frying pan. Finely chop the shallot and garlic. Cook the shallot and garlic for 2-3 minutes until beginning to soften. Thinly slice the mushrooms and cook with the shallot for another 3-4 minutes until well softened.

4 Place the Chinese leaves on top of each other and cut widthways into 1cm/ 1/2" wide strips. Thinly slice the waterchestnuts.

5 Remove the duck from the pan and set aside to rest. Add the cabbage, water- chestnuts and mushroom mixture to the duck pan, cover and cook for 1-2 minutes until the cabbage wilts. Season to taste.

6 Thinly slice the salad onions and chilli. Diagonally carve the duck into thick slices. Spoon the vegetable mixture onto serving plates and arrange the duck on top.

7 Spoon over some of the soy cooking liquor and drizzle over a little sesame oil. Scatter with salad onions and chilli. Spoon the fruit salad and juices into serving bowls and serve with the duck.

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