Our aromatic sauce has two stages; first we make a stock with fennel seeds, star anise, coriander seeds & cinnamon sticks and then we add fried ginger and garlic, fresh lime juice, soy sauce, ketchup manis and plums. We cook this down until all the plums have broken down and you have a smooth sauce – this is poured over the confit of half duck. When cooked, this sauce gives the duck a lovely sticky glaze.

Shred our Aromatic duck over a bed of rocket and spring onions with orange segments and finely sliced fennel, for a showstopping salad. Drizzle with olive oil and soy sauce to taste - you could also sprinkle some sesame seeds to finish.