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Place the duck legs in a roasting dish and season with salt and pepper cook in the oven for 1½ hours on a low heat 150ºC.
Place the mince in a bowl add the seasonings, 10 g chopped ginger, a splash of soy sauce, garlic chopped and 10ml Lea & Perrins. Mix together well to combine the seasonings with the meat. Tip out the mixture onto a board and roll out into a long sausage shape. Cut into 12 equal sized pieces then roll these into balls. Place three balls each onto the four skewers.
Mix together in a bowl the flour and cornflour with iced soda water and a sesame seeds make a fairly even batter.
Trim the ends of the asparagus, flour and dip into the batter.
Put the Lea & Perrins into a small saucepan with honey, ginger and lime juice, bring to boil and allow to reduce into a semi-thick syrup.
Chop up the peppers into even squares of about 1cm, cut the pineapple into a similar size, wash and drain the beansprouts then mix all together in a bowl with vinaigrette.
Remove the duck legs from the oven and take off the skin. Flake the meat off the legs season with salt and pepper and roll up in egg washed spring roll wrappers.
Deep fry the asparagus and the spring rolls.
Grill or shallow fry the meat balls on their skewers.
Arrange all the items on 4 platters, 3 pieces of asparagus, 1 skewer of meat balls, 1 cluster of the salad, 3 spring rolls, some drops of the Lea & Perrins syrup and a bowl of plum sauce and some hoi-sin sauce.
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