Duck & watermelon noodle salad
Indulge in a delightful Duck & Watermelon Noodle Salad, a culinary masterpiece bursting with vibrant flavors and textures. Perfect for a refreshing summer dish.
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
Instructions:
- Preheat the oven to 180C/160C fan/gas 4. Place the duck legs on a baking tray and coat them with the oil, five-spice, and ½ tsp salt, then roast for 1 hour. In the meantime, combine the ingredients for the dressing in a bowl and season with salt and pepper.
- Take the tray out of the oven and transfer any fat into a cup (this can be used later for making delicious roast potatoes). Drizzle 1 tbsp of the dressing over each duck leg, followed by a drizzle of honey (approximately 1 tsp per leg). Put the tray back in the oven for another 15 minutes, basting the duck skin with the sticky sauce that drips off during the last 8-10 minutes. Once done, remove from the oven and let it rest while you prepare the noodles.
- Boil some water and place the noodles in a large bowl. Pour enough hot water over them to submerge, then let them sit for 3-5 minutes until they soften. Drain the noodles and rinse under cold water until cool. Shred the duck meat and crispy skin using two forks - it should easily come off the bone. Toss the noodles in any sticky, flavorful juices left on the baking tray from cooking the duck.
- Arrange the noodles on a serving platter. Top with watermelon, shredded duck, fresh herbs, and chili. Drizzle the remaining dressing over the dish and toss everything together just before serving.
Summary:
- Calories: 2407 kcal
- Fat: 192 g
- Protein: 63 g
- Carbs: 109 g
- Potassium: 1655 mg
- Magnesium: 189 mg