- 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
- 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.