Ingredients

The following ingredients have 4 Servings
  • 4 large duck legs
  • ½ chilled watermelon, skin removed, flesh chopped
  • 1 fresh pomegranate, seeds only
  • ½ bunch fresh mint, leaves picked and roughly torn
  • large bunch coriander, leaves picked and stalks chopped
  • 1-2 red chillies (to taste)
  • 2 tbsp dark soy sauce
  • 2 tbsp Thai fish sauce
  • 2 limes, juice only
  • ½ tsp ground Sichuan pepper

Instruction

  • Preheat the oven to 160C/350F/Gas 4.
  • Place a wire rack on a roasting tin and place the duck legs on top, skin-side up. Roast the duck legs on the rack for 1¾-2 hours, or until the skin is crisp and the meat is cooked through (when the duck is cooked, the juices should run clear when a skewer is inserted into the thickest part of the leg). Set aside to cool for 10-15 minutes, reserving the duck fat on the baking tray.
  • In a large bowl, mix together the chopped watermelon and pomegranate seeds. Stir in the mint leaves and coriander and the sliced chillies, to taste.
  • When the duck legs have cooled, flake the meat from the bone and add it to the watermelon and pomegranate mixture. Add the soy sauce, fish sauce, lime juice and a little of the reserved duck fat, to taste, if desired. Season with Sichuan pepper and gently toss.
  • Serve the salad immediately, while the watermelon is cold and the duck meat still warm.