Ching makes a dish popular in Taiwanese night markets, where it’s served in newspaper and sprinkled with pickled spicy radish. www.chinghehuang.com itunes.apple.com www.amazon.co.uk Preparation time overnight Cooking time 10 to 30 mins Ingredients For the marinade 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 For the duck 2 duck legs, skin on 75g/3oz potato flour or plain flour groundnut oil, for deep-frying For the pickled radish salad 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 To serve pinch salt pinch dried chilli flakes Method 1. For the marinade, place all of the marinade ingredients into a small bowl and whisk well to combine. 2. 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. 3. 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. 4. Preheat the oven to 180C/350F/Gas 4. 5. For the duck, remove the duck legs from the marinade and place …