Name: Duck & watermelon noodle salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 2 duck legs -; 2 tsp vegetable oil -; 1 tsp five-spice -; 100g flat rice noodles (or 2 nests) -; ¼ small watermelon (about 250g), cut into bite-sized pieces -; small bunch of mint, leaves picked -; small bunch of coriander, leaves picked -; 1 red chilli, deseeded and sliced -; 2 tbsp honey, plus a drizzle for roasting -; 2 tbsp soy sauce -; 2 tsp black rice vinegar -; 1 tbsp sesame oil -; thumb-sized piece of ginger, peeled and finely grated -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Duck & watermelon noodle salad

1. 2 duck legs -

2. 2 tsp vegetable oil -

3. 1 tsp five-spice -

4. 100g flat rice noodles (or 2 nests) -

5. ¼ small watermelon (about 250g), cut into bite-sized pieces -

6. small bunch of mint, leaves picked -

7. small bunch of coriander, leaves picked -

8. 1 red chilli, deseeded and sliced -

9. 2 tbsp honey, plus a drizzle for roasting -

10. 2 tbsp soy sauce -

11. 2 tsp black rice vinegar -

12. 1 tbsp sesame oil -

13. thumb-sized piece of ginger, peeled and finely grated -

How to cook deliciously - Duck & watermelon noodle salad

1. Stage

Heat the oven to 180C/160C fan/gas 4. Put the duck legs on a baking tray and rub with the oil, five-spice and ½ tsp salt, and roast for 1 hr. Meanwhile, mix the dressing ingredients in a bowl and season.

2. Stage

Remove the tray from the oven and pour any fat into a mug (save this to make fantastic roast potatoes). Spoon 1 tbsp of the dressing over each duck leg, then drizzle with a little extra honey (about 1 tsp per leg). Return to the oven for another 15 mins, brushing any sticky sauce that drips off the duck back onto the skin after 8-10 mins. Remove from the oven and leave to rest while you prepare the noodles.

3. Stage

Boil the kettle and put the noodles in a large bowl. Pour over enough hot water to cover, then leave to stand for 3-5 mins until soft. Drain and run under cold water to cool. Shred the duck meat and skin with two forks – it should easily pull away from the bone. Toss the noodles in any sticky, fatty juices left on the tray used for the duck.

4. Stage

Arrange the noodles on a platter. Top with the watermelon, duck, herbs and chilli, pour over the remaining dressing and toss together just before serving.