Beef noodle salad
Try this zesty, fragrant recipe for a perfect light, summer evening meal
Duck & watermelon noodle salad
Serves 2
Easy
Prep:
Cook:
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
Skip to 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 mintleaves picked
- small bunch of corianderleaves picked
- 1 red chillideseeded and sliced
For the dressing
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.
