Rinse and dry poultry, marinate chicken in sambal oelek. Separate the ginger from the peel, chop very finely. Mix with half the juice of one lemon and soy sauce. Marinate pork tenderloin in it.
Fry the tenderloin in hot oil until brown. Brown the drained pork tenderloin in hot sesame seed oil until browned, then sizzle pink over medium heat for 15 minutes. Cut skin of duck breast crosswise. Place this side down in a hot frying pan, sizzle over medium heat for about 15 minutes, skimming off escaping fat. Turn duck breast to other side, sizzle another 4 minutes.
Toast the sesame seeds in a frying pan. Roll the pork tenderloin in it. Cut all the meat into 5 mm thick slices. Serve on a platter.
Heat the orange marmalade. Mix with 6 tbsp of marinade, ginger and remaining soy sauce. Separately, offer the sauce with the meat.
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