I was curious about this recipe – I found it in the book Food Heroes by Rick Stein and it says that he first tried the dish at a restaurant called Berowra Waters in Sydney in the 1980s. (quite a few Aussie chefs seem to work in Britain by the way; I find their imaginative recipes often inspiring!)
It’s very simple to make – marinate the duck breasts with salt, sugar and various herbs/spices overnight. Rinse the breasts and put them in a casserole with water. Cover and cook it in the oven for about half an hour. And cool. That’s about it!
The combination of salt duck, sweet melon and pickled ginger works really well and adding crushed Sichuan peppercorns into the soy sauce dressing is a good extra touch!