Enjoy the fantastic contrasts in this zingy salad – salt, sweet and sour flavours combined with the warm duck and the cold fruit.
INGREDIENTS Serves 4
4 large Duck legs
½ chilled watermelon. Chilled and cut into bite size pieces.
1 fresh pomegranate, seeds only, or you can buy a pack of ready prepared
½ bunch mint, leaves picked and roughly torn
large bunch coriander, leaves removed stalks finely chopped
1-2 red chillies (to taste)
2 tablespoons dark soy sauce
2 tablespoons Thai fish sauce
2 limes, juice only
½ teaspoon ground Sichuan pepper
METHOD
Preheat the oven to 160C.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.
In a large bowl, mix together the chopped watermelon and pomegranate seeds. Add the mint, coriander leaves and stalks and the red chilli. Pour over the lime juice, Thai fish sauce, and the Soy sauce.
When the Duck legs have cooled, flake the meat from the bone and season with Szechuan pepper. Then add it to the watermelon and pomegranate mixture. Mix thoroughly.
Serve immediately, while the Duck is still warm and the watermelon cold
Original Recipe Tom Kerridge “Best ever dishes”
Leave a Comment