To make the dressing for the duck, combine honey, rice wine vinegar, plum sauce, soy and hoisin sauces in a jar and shake.
Dress the duck while it’s warm, so it will absorb the flavours of the sauce. Remove excess moisture and lightly pat the duck dry with a paper towel. Put aside in a bowl.
To make the salad dressing, combine ginger, soy sauce, lime juice, sweet chilli sauce, vegetable and sesame oils in a jar and shake.
In a large mixing bowl, combine the microherbs, cherry pieces and half the shallots.
Add only enough dressing to wet the leaves. Toss gently to combine.
On individual plates, use a large cookie cutter to form rounds of dressed duck, pushing the duck down gently so the stack does not fall apart. Move the cookie cutter up and place the salad on top of the duck, topping with the remainder of the julienned shallots and the pine nuts. Use extra cherries for presentation.