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Ingredients:
Dressing

• 1 tablespoon minced shallot
• 1 tablespoon fresh lime juice
• 2 tablespoons rice wine vinegar
• ¼  cup fresh orange juice
• 2 tablespoons soy sauce
• ¼ teaspoon salt
• 2 tablespoons honey
• ¼ cup sesame oil

Salad

• ½ five-spice roast duck, cooked
• 3 bunches watercress, washed, dried, tough stems removed, and torn into bite-size pieces
• 1 head butter leaf lettuce, washed, dried and torn into
• Bite-size pieces
• ½  cup drained canned mandarin orange segments

Directions:
Whisk together the shallot, lime juice, vinegar, orange juice, soy sauce, salt, honey, and sesame oil until well blended. Set aside.
Using a sharp knife; cut off the leg, wing, and breast from the cooked duck. Remove the bones and any visible fat and discard. Using a bread knife, cut through the skin without tearing it, cut the meat into bite-size pieces. (If you prefer, remove the skin and shred the meat into bite-size pieces by hand.)
Just before serving, gently toss the duck, watercress, and lettuce with the dressing and transfer to individual salad plates. Garnish with the mandarin orange segments.