Crispy Duck Jewelled Salad

Serves: 4

Cook time: 1½ hrs

2 duck legs

¼ tsp black pepper

1 tsp sea salt

¼ tsp five spice

150 g (5½ oz) cooked egg noodles

100 g (3½ oz) shelled edamame beans

2 heads pak choi, sliced 75 g (2½ oz) sugar-snap peas, sliced

40 g (1½ oz) roasted cashews

40 g (1½ oz) pomegranate seeds

For the Dressing for Duck:

1 tbs Lee Kum Kee Premium Dark Soy Sauce

2 tbs honey

For the Salad Dressing:

2 tbs Lee Kum Kee Oriental Sesame Dressing

1 tbs Lee Kum Kee Chilli Bean Sauce (optional, for spiciness)

1½ tbs lemon juice

3 tbs honey

2 tbs coriander, chopped 1 Pre-heat oven to 180 deg. C.,

350 deg. F., Gas Mark 4.

2 Score the duck skin with a sharp knife, then rub the black pepper, salt and five spice all over the duck legs. Place in a roasting tin and roast in the pre-heated oven for 1½ hours. 3 Remove the tin from the oven, leave to cool slightly, then discard the rendered fat and shred the meat.

4 Make the dressing for the duck by placing the ingredients in a small bowl and mixing together. Dress the duck with the dressing according to taste. You may have more than you need. Set duck aside.

5 To make the salad dressing, place the ingredients into a bowl and mix together.

6 Place the noodles, vegetables and cashew nuts in a big mixing bowl. Add the duck. Pour over the dressing and mix well.

7 Place on to a serving platter. Sprinkle the pomegranate seeds over and serve.

“The green in the vegetables represents jade, the pomegranate ruby and the noodles longevity.” – Ping Coombes, Masterchef 2014