Five-Spice Duck and Watermelon Noodle Salad

Name: Five-Spice Duck and Watermelon Noodle Salad
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 2
Ingredients: 2 duck legs; 100 g flat rice noodles; 1/4 watermelon; 1 thumb-sized piece fresh ginger, peeled and finely grated; 1 red chilli, deseeded and sliced; 2 tsp vegetable oil; 1 tsp Chinese five-spice; 1/2 tsp salt; 8 tsp honey; 2 tbsp soy sauce; 2 tsp black rice vinegar; 1 tbsp sesame oil; 1 small bunch mint leaves; 1 small bunch coriander leaves

This duck and watermelon noodle salad balances rich, crispy-skinned duck with juicy melon, fresh herbs, and a sweet-salty ginger dressing. It is a vibrant, restaurant-style dish that feels special but is still manageable for a home cook.

Servings2 Portions

Prep Time20 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

duck legs
2
flat rice noodles
100 g
watermelon
0.3
fresh ginger, peeled and finely grated
1 thumb-sized piece
red chilli, deseeded and sliced
1
vegetable oil
2 tsp
Chinese five-spice
1 tsp
salt
0.5 tsp
honey
8 tsp
soy sauce
2 tbsp
black rice vinegar
2 tsp
sesame oil
1 tbsp
mint leaves
1 small bunch
coriander leaves
1 small bunch

Step-by-Step Instructions

Heat the oven to 180C/160C fan/gas 4. Place the duck legs on a baking tray, rub with the vegetable oil, five-spice, and salt, then roast for 1 hour until the skin starts to crisp.

While the duck roasts, whisk together the honey, soy sauce, black rice vinegar, sesame oil, and grated ginger to make the dressing. Set aside.

Carefully pour the rendered duck fat from the tray into a heatproof container, leaving the sticky juices behind. Spoon 1 tbsp of the dressing over each duck leg, drizzle lightly with a little extra honey, and return to the oven for 15 minutes more. Brush any glaze from the tray back over the duck halfway through cooking.

Remove the duck from the oven and let it rest for 5-10 minutes. Meanwhile, put the rice noodles in a large bowl, cover with just-boiled water, and soak for 3-5 minutes until tender. Drain and rinse under cold water.

Shred the duck meat and crispy skin from the bones using two forks. Toss the drained noodles with the sticky juices left on the roasting tray for extra flavor.