Lindsey Bareham told me to cook my first duck breast ever, to slice onto a salad with a fish sauce/lime dressing that made me want to lick my bowl. Then Nigel Slater taught me to punch up the dressing with garlic and chillies, and add further crunch to the salad with bean sprouts. This time I actually licked my bowl (when the husband wasn’t looking). I hope someone is around to restrain me when I combine the two and create the ducky, feisty, crunchy salad of my dreams. Who knows what will happen to the crockery otherwise.