Ingredients

Marinate duck– cut in half and remove backbone

6 x tablespoons lite soy sauce

6 x tablespoons rice wine

1 x teaspoon cloves

1 x teaspoon Sichuan pepper

3 x star anise

2 x sticks cassia bark

1 x tablespoon grated ginger

6 x shallots

Salade

4 cups mixed salad greens (such as lettuce, spinach, arugula)

1 cucumber, thinly sliced

1 red bell pepper, thinly sliced

2 cups cooked pasta

¼ cup fresh cilantro leaves

¼ cup fresh basil leaves - torn

¼ cup fresh mint leaves - torn

¼ cup roasted peanuts, chopped

 Salade Dressing– mix all ingredients together

Extra Virgin Olive Oil

Aged Balsamic Vinegar

Lemon/lime Juice

Salt & Pepper

7 x green birds eye chillies – chop finely

Method

- Mix all marinate ingredients and marinate duck for 24 hours, turning a few times.

- Put duck and marinade in cooking pot seal with alfoil then the lid. Bake for 2 hours at 180 degrees.

- Take out of over and turn on grill, allowing the duck to rest for 15 minutes

- Place duck under grill to get crunchy skin

 - Mix all salade ingredients in large bowl.

- Cut up or pull duck apart and toss thru salade ingredients with salade dressing.

- Serve with Old Vines Pinot Noir