This is Mrs VB's favourite dish. It makes an excellent starter (just make smaller portions), or main course. Ingredients (serves 4): 1 duck 1 cucumber 1 bunch spring onions Salad leaves (I tend to use mostly rocket) Hoi sin sauce Rice Prick the skin of the duck with a fork. Place the duck in a colander, and pour a kettleful of boiling water over it; pat dry with kitchen paper, MIL drawers, etc. Roast the duck for about two hours - it should be well cooked throughout, with crispy skin. Remove from the oven and rest for 20 min. While the duck is cooking, cut the cucumber into matchstick size pieces, and do the same with the spring onions. Put the spring onion into the fridge in a bowl of cold water and leave until just before serving. Combine the salad leaves - you can add a little lemon juice but do not add oily dressings. Cook the rice - plain boiled is fine, or you can cook the rice early, let it cool and then fry it, adding a few drops of sesame oil and a sliced one-egg omelette. Whilst the rice is finishing cooking, prepare the duck. Remove the crispy skin and chop finely. Remove all the meat, and shred - this is best done by pulling the flesh away from the carcase with two forks. Mix the hoi sin sauce with some olive oil so that it is quite free flowing. To serve: Put the rice in the centre of the plate, and put the salad leaves around the edge. Pile the shredded duck on top of the rice, with the cucumber and then the spring onions on top of the duck. Spoon plenty of the hoi sin over everything. Also works well with a decent sirloin or rump steak, cooked rare and then finely sliced, with chilli sauce instead of hoi sin.