Place spring onion, lettuce, radish, coriander and mint in a large bowl of iced water. Chill for 1 hour.
Combine Five Tastes Curry Paste, brown sugar and sesame oil. Spread over duck legs. Place duck in a baking paper lined baking dish and cook in a preheated oven at 200°C for 25 minutes.
Meanwhile, combine dressing ingredients.
Drain salad greens, add mandarin and drizzle with dressing. Serve immediately with duck.