Duck Falafel

Remove the skin from the duck legs and cut it into small cubes. Chop the onion, celery stalk, and 150 grams of carrots randomly.

Slightly fry duck skin in a deep skillet with vegetable oil, add chopped vegetables and whole legs, the '5 spices' mix and tomato paste, frying until the meat is covered with a dark golden crust.

Add Spare Rib sauce (a Chinese sauce for pork ribs) and pour in a liter of water. Simmer until the duck meat is completely tender - about one and a half hours.

Remove the cooked duck from the bones and shred it. Blend the sauce it was stewed in, season with salt and pepper.

Add a hundred grams of sauce to the meat and mix. Cool down.

Cut the cabbage, cucumber, remaining carrot, iceberg lettuce, and leek into thin strips and mix. Slice the tomatoes into thin rings.

For the sauce, mix Thai sriracha sauce, mayonnaise, and lemon juice.

Form meat balls the size of falafel, coat in panko breadcrumbs, and deep fry.

Cut the pitas in half and warm them in a pan. Place salad inside each half, drizzle with sriracha sauce, add two falafel balls, drizzle with duck sauce, and garnish with cilantro. Serve with French fries.