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Duck & watermelon noodle salad

Duck & watermelon noodle salad on a decorative plate

Duck & watermelon noodle salad

Name: Duck & watermelon noodle salad
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 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

Cassie Best

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Serves 2

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Make a special dinner for two with this duck and watermelon noodle salad. Hot, cold, sweet, salty, soft, crunchy and sticky – this salad has it all

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Ingredients

Nutrition

Units:

MetricUS

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

For the dressing

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

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Nutrition: Per serving

kcal787
fat30g
saturates7g
carbs75g
sugars35g
fibre3g
protein53g
salt2.7g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, September 2021

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A star rating of 5 out of 5.2 ratings

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