Noodle Salad with Crispy Duck Legs

Ingredients

• 4 large duck legs
• sea salt
• 2 garlic cloves, crushed.
• ½ bottle medium dry white wine
• 6 juniper berries, crushed.
• 2 strips orange peel
• 50ml cognac (optional)
• freshly ground black pepper
• 4 duck legs
• 200g medium egg noodles, cooked as per packet instruction and drained.
• 140g sugar snap peas, blanched and refreshed, then halved lengthwise.
• 2 large carrots, peeled and peeled into ribbons.
• 115g spring greens, blanched and refreshed finely shredded.
• 1 bunch spring onions trimmed and finely sliced.
• 1 bunch fresh coriander leaves
• 1 x quantity of ginger, chilli, orange, and sesame dressing
• 5 tbsp toasted sesame seeds
• 5 tbsp rapeseed or light olive oil
• 3 tbsp soy sauce
• 2 medium oranges, juice only
• 5cm piece ginger, peeled and grated
• 2 tablespoons honey
• 1 large garlic clove, crushed.
• 2 tsp sesame oil (optional)