2 cloves garlic, minced
2 tablespoons Shaohsing rice wine or dry sherry
2 tablespoons honey
1 tablespoon chile sauce
1 tablespoon light soy sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
2 (10 1/2-ounce) skin-on duck legs
3 ounces potato flour or all-purpose flour
Groundnut oil (peanut), for deep-frying
Pinch crushed dried chiles
3 1/2 ounces red radishes, finely diced
1/2 cucumber, halved lengthwise, seeded and finely diced
1 medium red chile, seeded and finely chopped, optional
Handful fresh cilantro leaves, finely chopped
1 tablespoon clear rice vinegar or cider vinegar
1 teaspoon caster sugar (superfine)
1/2 teaspoon salt
1/2 teaspoon Shaohsing rice wine or dry sherry
Ensure your wok is stable before deep-frying.
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