Serves 4

For the duck

  • 4 duck legs
  • 1.5l chicken stock (a good quality stock cube is fine)
  • Sunflower oil for deep frying
  • Tempura flour to coat (use corn flour if you can’t find tempura) (available at specialist oriental shops or online)

For the duck marinade

  • 2 star anise
  • 2 cloves of garlic, peeled and crushed
  • 50g (approx. 5cm) ginger, peeled and roughly chopped
  • ½ small bunch coriander (use the stalks for the marinade and save the leaves for the salad)
  • 1 tsp five spice powder
  • 100ml light soya sauce

For the sauce

  • 50g (approx. 5cm) ginger, peeled
  • 2 lemongrass stalks
  • 6 lime leaves
  • 150ml mirin
  • 100ml hoisin
  • 150ml light soy sauce
  • 150ml maltose (available in specialist food shops and online)
  • 80g runny honey
  • 1 tbsp corn flour to thicken (use more if necessary – the sauce should coat the back of a spoon)

For the salad

  • 100g watercress, washed and spun dry
  • 200g watermelon flesh, cut into bite size chunks
  • 6 spring onions, peeled, trimmed and quartered lengthways
  • ½ small bunch coriander (you’ve used the stalks for the marinade!)
  • 20g sesame seeds, lightly toasted
  • 100g unsalted cashews