Ingredients

Steps

• Preheat the oven to 160°C.
• Roast the duck legs skin-side up on a wire rack for 105 to 120 minutes until crisp.
• Let the duck cool for 15 minutes while reserving the rendered fat.
• Combine chopped watermelon, pomegranate seeds, mint, coriander, and chillies in a large bowl.
• Flake the cooled duck meat from the bones and add it to the fruit mixture.
• Dress the salad with soy sauce, fish sauce, lime juice, and duck fat to taste.
• Season with Sichuan pepper and serve immediately.