Food and Travel Magazine | Crispy duck and watermelon salad with…

Ingredients

• 4 duck legs
• 1.5litres chicken stock
• sunflower oil, for deep-frying
• 2-3tbsp tempura flour or cornflour, to coat
• 100ml light soy sauce
• 50g piece fresh ginger, peeled and roughly chopped
• 2 garlic cloves, crushed
• 1⁄2 small bunch coriander stalks
• 2 star anise
• 1tsp Chinese five-spice powder
• 50g piece fresh ginger, peeled
• 2 sticks of lemongrass, trimmed
• 6 lime leaves
• 150ml mirin
• 150ml light soy sauce
• 100ml hoisin sauce
• 150ml maltose
• 80g clear honey
• 2tbsp cornflour
• 100g unsalted cashew nuts
• 20g sesame seeds
• 200g watermelon flesh
• 6 spring onions
• 1⁄2 small bunch micro coriander leaves