Crisp duck, pumpkin and plum salad

Serves 4 Prep time 15 mins, cook 30 mins In China, duck is often cooked gently in a master stock for several hours to impart flavour, then deep-fried for texture. This salad is a cheat's version, using store-bought roast duck for a light and easy entertaining alternative.

Preheat oven to 220C. Combine pumpkin wedges with mirin, sake and olive oil on an oven tray, toss to coat evenly, then roast, turning once, for 20 minutes or until golden and cooked through. Set aside.

Meanwhile, for caramelised vinegar plums, place sugar in a saucepan over high heat and cook for 1-2 minutes or until light caramel, add vinegar, return to the boil, add plums cheeks, reduce heat to low and cook for 1 minute or until plums begin to just soften. Cool.

Heat vegetable oil in a deep-fryer or large deep saucepan to 190C. Deep-fry duck, in batches, for 3-5 minutes or until crisp and deep golden, then drain on absorbent paper.

Arrange watercress, pumpkin and duck on plates, spoon caramelised vinegar plums over, scatter with walnuts, drizzle with walnut oil and serve immediately.