Wombok and daikon salad
1.Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes; drain. Discard stems; slice caps thickly.
2.Combine mushrooms, the water, stock, sake, mirin, tamari, soy sauce, onion, garlic, ginger and sugar in stock pot. Add duck; bring to a boil. Reduce heat, simmer, uncovered, about 1 hour or until duck is cooked through. Remove from heat; stand duck in cooking liquid about 2 hours or until cool. Remove duck from cooking liquid; stand on wire rack for 2 hours (discard cooking liquid). Cut duck into quarters.
3.Make wombok and daikon salad. Place carrot, daikon, wombok, onion and chilli in medium bowl. Place miso, mirin, sake and sugar in small saucepan; stir over heat until sugar dissolves. Remove from heat; stir in vinegar and soy sauce. Add dressing to salad; toss gently to combine.
4.Combine teriyaki and extra soy sauce in small bowl; brush over duck skin. Cook duck, skin-side down, on heated oiled grill plate (or grill or barbecue), for 5 minutes. Turn duck skin-side up; brush with remaining teriyaki mixture. Cover; cook about 5 minutes or until duck is heated through. Serve duck with salad.