• 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


  • 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.

Goes well with


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