How to Make It
In a large bowl, combine all of the ingredients except the salt, cumin seeds, peanut oil and cilantro. Season with a pinch of salt and toss to evenly coat the duck and shrimp. Cover and marinate in the refrigerator for 3 hours.
Meanwhile, in a small skillet, toast the cumin seeds over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl and let cool.
In a wok, heat the peanut oil until shimmering. Add the duck and shrimp and stir-fry over high heat until the duck is golden and medium-rare and the shrimp are just cooked through, about 3 minutes.
Season with sea salt and transfer to a serving plate.
Scatter the toasted cumin on top and garnish with the cilantro leaves.