Add marinade ingredients (except duck) to mixer bowl, combine 5 sec/speed 3/MC on. Jaccard or score the duck fat and cover duck with marinade. Marinate for 2-4 hr in the fridge.
Preheat your BBQ, smoker or fan-forced oven to 190°C or 375°F. If smoking, we used cherry wood.
Add all plum sauce ingredients to mixer bowl. Cook for 20 min/steaming temp/speed 2/MC off - place simmering basket on top of lid to avoid splatter. Continue with next step while the sauce cooks.
Place duck in your BBQ or smoker (on a tray in your oven) skin down and cook at 190°C or 375°F for 15 min or until internal temp reaches 54°C or 130°F.
Flip duck and cook for a further 5 min or until internal temp reaches 57°C or 135°F. Rest for 10 min before slicing.
Arrange salad ingredients in serving bowl, with sliced duck on top. You can also toss the sauce through the salad after it has cooled if desired. Garnish with chopped peanuts and sliced chilli.