Crispy Duck Salad
- 4 duck legs
- 1⁄2 watermelon, flesh chopped into chunks
- 1 pomegranate, seeds only
- 1⁄2 bunch of mint, chopped
- Bunch of coriander, chopped
- 2 red chillies, sliced
- 2 tbsp dark soy sauce
- 2 tbsp fish sauce
- 2 limes, juice only
- 1⁄2 tsp sichuan pepper
- Preheat the oven to 160C. Season the duck legs and put them on a wire rack, then roast in the oven 1 3⁄4 hours, until the skin is crisp and the meat is cooked through. Leave to rest for 15 minutes.
- Mix together the watermelon, chillies, herbs, and pomegranate in a bowl. Once the duck legs have cooled, flake the flesh and mix with the salad, before stirring in the soy sauce, fish sauce, lime juice, and sichuan pepper. Toss gently with a little duck fat, and serve.
2 hours
4 serving