Ingredients

• 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

Directions

• 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.