Roast duck on rice with star anise gravy (Khao na pet)

1. Cook the rice. Warm the roast duck (ready-made Chinese roast duck or home-roasted duck legs) in a 180 °C oven for 10 minutes so the skin turns crisp again.

2. In a small pan, bring the stock to the boil with the soy sauce, sweet soy sauce, palm sugar, star anise and sliced ginger and simmer for 10 minutes.

3. Mix the cornflour with 3 tablespoons of cold water, add to the hot liquid and cook, stirring, for 1 minute until glossy and thick; remove the star anise and ginger.

4. Cut the Chinese cabbage into large pieces and blanch in boiling water for 1-2 minutes; slice the cucumber.

5. Bone the duck and cut it, skin and all, into finger-thick slices.

6. Pile the duck slices on the rice with the cabbage and cucumber alongside, spoon over the warm gravy and sprinkle with coriander.

Tip: A classic of Bangkok's Chinatown; the key is crisp-skinned duck and the sweetish, anise-scented gravy. If you can't get ready-roasted duck, roast 4 duck legs at 160 °C for 1.5 hours until the skin is golden brown.