Jewelled Crispy Duck Salad Recipe | Lee Kum Kee

Ingredients

• 2 duck legs
• 2 heads of pak choi, sliced lengthways
• 75g sugar snap peas, sliced
• 150g cooked egg noodles
• 100g edamame beans, shelled
• 40g roasted cashews
• 40g pomegranate seeds
• 1 tsp sea salt
• ¼ tsp black pepper
• ¼ tsp five spice
• 1 Tbsp Lee Kum Kee Premium Dark Soy Sauce
• 2 Tbsp honey
• 2 Tbsp Lee Kum Kee Table Top Oriental Sesame Soy Sauce
• 1 Tbsp Lee Kum Kee Chilli Bean Sauce (optional, for spiciness)
• 1½ Tbsp lemon juice
• 3 Tbsp honey
• 2 Tbsp coriander, chopped