Five Spice Duck Legs with a Sesame Salad & Crispy ‘Seaweed’

Serves 2

Such a nice dish. You have the crispy duck skin and tender meat. The sesame salad cuts through the fattiness of the duck so perfectly, contrasting flavour at the highest level. I love it. Adding the crispy seaweed gives it a restaurant vibe!

2 duck legs

1 tsp five spice powder

3/4 tsp salt

3/4 tsp pepper

150g red cabbage, shredded

4 large spring onions, sliced

120g beansprouts

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’ (see page xx), to serve

Preheat the oven to 160°C fan/180°C/gas mark 4.

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

Meanwhile, put your cabbage and spring onions into a bowl and set aside. Bring a saucepan of water to the boil, then add the beansprouts. 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.

Now 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.

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, give it a mix, then pour over the salad veg. Stir well to coat.

When the duck is ready, spoon the salad onto the middle of two 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.