FIVE-SPICE DUCK LEGS WITH SESAME SALAD & CRISPY SEAWEED

Serves 2 Takes 1½ hours

INGREDIENTS

• 2 duck legs

• 1 tsp five-spice powder

• ¾ tsp salt

• ¾ tsp black pepper

• 150g/5oz red cabbage, shredded

• 4 large spring onions, trimmed and sliced on the slant

• 125g/41/2oz bean sprouts

• 2 tbsp olive oil

• 2 tbsp cider vinegar

• 2 tbsp soy sauce

• 2 tbsp honey

• 2 tsp sesame oil

• 1/2 tsp chilli flakes

• 1/2 tsp caster sugar

• 1 tbsp sesame seeds

• 1/2 x quantity crispy seaweed, to serve (see recipe below right)

1. Preheat the oven to 180°C, fan 160°C, gas 4.

2. Take your duck legs and prick them all over with a cocktail stick – this helps release the fat and get a crisp skin. Then mix together the five-spice powder and 1/2 tsp each of the salt and pepper. Rub this all over the duck legs, top and bottom. Now place them in an ovenproof dish and cook in the preheated oven for 11/2 hours. Check and baste them from time to time. The skin should be nice and crisp when done.

3. Meanwhile, put your cabbage and spring onions in a bowl and set aside. Bring a saucepan of water to the boil, then add the bean sprouts. Bring back to the boil, then drain and cool under cold running water for 30 seconds. Drain and add to the cabbage mixture and mix well.

4. In a separate bowl, add all the other ingredients, minus the sesame seeds and crispy seaweed. Give them all a good mix to emulsify. Set aside.

5. Put a frying pan over a low heat, add the sesame seeds and toast for a minute or two. Tip the toasted seeds into the dressing and give it a mix, then pour over the salad veg. Stir well to coat.

6. When the duck is ready, spoon the salad on to the middle of 2 plates. Take the duck out of the oven and shred the meat off the bone. Place on top of the salad and sprinkle over the crispy seaweed. Enjoy.