Serves 4

We had to create this dish from scratch on the first night in Moscow after we had looked through the fridges and worked out what ingredients were at hand that would make a lovely starter for 300 customers.

What we ended up with was a version of a dish which I did at Le Caprice some 20 years ago with the addition of some scallops – easily executed and it seemed to go down well with the locals.

2 duck legs
6 large freshly shucked scallops
Vegetable or corn oil for deep frying

For the orange sauce

The juice of 1 large orange
2tbsp tomato ketchup
2tbsp HP Sauce
1tbsp clear honey
tbsp Worcestershire Sauce

For the dressing

1tbsp vegetable or corn oil
tbsp cider vinegar

For the salad

A couple of handfuls of pea shoots, washed
A couple of carrots, peeled, trimmed and cut into fine matchstick-like shreds
A small handful of chives, cut into 4-5cm lengths
Oil for deep frying

Cover the duck with water, add a teaspoon of salt and pepper, bring to the boil and simmer gently for 45 minutes.

Remove the duck from the stock and set it aside to cool. Skim the fat off the stock and use it as a base to make a soup or gravy.

Put the orange juice in a saucepan and simmer it until you have about 1 tablespoon left, then whisk together with all of the other ingredients for the duck sauce. Remove a tablespoon of the sauce to make the dressing and whisk in the vinegar and oil.

Remove the duck from the bone, then cut into cm-thick slices.

Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer.

Deep-fry the pieces of duck for a few minutes, turning them in the oil as they are cooking, then remove with a slotted spoon on to some kitchen paper to drain off the fat.

While the duck is cooking, heat a knob of butter in a frying pan, season the scallops and cook them on a high heat for a couple of minutes, turning them as they are cooking until golden.

Mix the pea shoots, carrots and chives together and arrange half in a pile in the centre of 4 serving plates.

Toss the duck in enough of the sauce to just coat it and spoon on to the salad, then pile the rest of the salad on top.

Cut the scallops in half and arrange three pieces of scallop around the salad on each plate, then spoon the dressing over the salad and around the plate. Serve immediately.