Preheat the oven to 230°C.
Place the duck flesh-side down on a large baking tray.
Whisk the tamarind, honey, coriander, and turmeric together in a bowl.
Brush the skin of the duck with the honey and spice mixture.
Roast for 40-50 minutes, then rest for 10 minutes.
Heat a griddle pan until hot.
Boil pak choi for 1 minute in salted water, drain, and char on the griddle.
Char the mango slices on the griddle and mix with pak choi and beansprouts.
Whisk sesame oil, soy sauce, tamarind, and ginger, then drizzle over the salad.
Carve the duck and serve with the salad topped with toasted sesame seeds.