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1
Preheat the oven to 150u00b0C/gas mark 2. Remove the legs from the duck and chop off the knuckle. Remove half the thigh bone with the point of a sharp knife and shape the leg with your hands so the meat and skin on the thigh is tucked under where you removed the bone. Place into a small pan with the goose fat, lemon grass, galangal, garlic and star anise. Add a teaspoon of salt and cook in the oven for about 1 hour. Leave to cool in the fat. This can be done 1 or 2 days before and the legs left in the fat until needed.
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2
Remove the duck breasts with a sharp knife, leaving the skin on, rub the Szechuan pepper and soy over them and leave in a container or on a plate. Remove any skin from the rest of the carcass and put it into a small saucepan, cover with water, bring to the boil and simmer for 2-3 minutes. Drain and leave to cool.
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3
If the liver and heart came with the bird, trim and put with the breasts. If there weren't any giblets, you might be able to buy duck livers and hearts separately.
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4
Preheat the oven to 200u00b0C/gas mark 6.
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5
Remove the legs from the fat and roast on a small tray for about 30 minutes until crisp. Meanwhile season the breasts and quickly pan fry on both sides for a couple of minutes until nicely coloured then put them back in the oven on the tray with the legs, skin side down for 4-5 minutes. Remove the legs and breast from the oven but keep warm.
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6
Cut the boiled skin into rough cubes and fry in about 1 cm of vegetable oil until crisp. Remove and drain on kitchen paper. Pour off a little of the fat and in the same pan fry the livers and hearts briefly, keeping them pink.
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7
Mix the rice vinegar and oil, cut the liver and heart into slices and toss with the leaves, dressing, spring onion, coriander and crispy skin. Slice the breast thinly and arrange on plates with the crisp leg and salad.
