This Asian inspired salad is light, tasty, and will make your guest think you're a whiz in the kitchen!
Place a cake rack on top of a baking tray and put the duck legs on top, skin side up. Place the tray into a pre-heated oven at 160°C and cook for 1¾ hours – 2 hours until the legs are crispy and cooked. Remove from the oven and leave to cool for 10-15 minutes. Reserve the duck fat for later.
Remove the skin from the watermelon and cut into bite size chunks, trying to leave some black seeds if possible. Place the watermelon into a large mixing bowl. Cut the pomegranate in half and remove the seeds by turning it upside down and banging on the skin side with a fork. The seeds should just drop out. Add them to the watermelon.
Pick the leaves from the mint and coriander, and add them to the bowl. Slice the red chillis and add them to the bowl, flake the duck meat and add it, as well as the soy, fish sauce and lime juice. Add some duck fat from the roasting tin if you like. Mix thoroughly and serve whilst the duck is still warm and the watermelon cold. The temperature contrast and the mix of salt, sweet and sour is fantastic!
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