Chinese duck and cucumber salad

Shred the meat, including the skin, from a Chinese roast duck. Wash and dry 2 firm Lebanese cucumbers; trim off the ends, cut them in half lengthwise and scrape out the seeds. Cut the cucumber into 5-6cm-long slices and mix with 2 cups of bean sprouts and 1 cup of peeled broccoli stems cut the size of matchsticks. Make a dressing by mixing 3 tbsp of light soy sauce, 2 tbsp of hot mustard, a pinch of salt, a pinch of sugar, 1 tsp of Chinese black vinegar, 2 tbsp of sesame oil and 1 tbsp of extra virgin olive oil.

Toss the duck and the vegetables together with the dressing just before serving, then add a good handful of coriander leaves.