Roast Duck With Orange And Noodle Salad - cooking recipe

Ingredients

None None Roast Duck
1 tbsp salt
1 tbsp sugar
1 tsp ground szechuan pepper
1 tsp Chinese five-spice powder
4 lb whole fresh duck, rinsed, dried
1 inch fresh ginger, sliced
1 clove garlic, sliced
1 None spring onion, chopped
None None Dressing
2 tbsp orange juice
1 tbsp soy sauce
2 tsp malt vinegar
1 tsp fresh ginger, grated
1/2 tsp sesame oil
None None Salad
1 bunch asparagus, trimmed, finely sliced
2 None oranges, segmented
7 oz sugar snap peas, trimmed, halved lengthwise
1 bunch watercress, trimmed
3.5 oz vermicelli noodles, cooked

Preparation

Preheat oven to 350\u00b0F. Line a baking dish with foil or parchment paper.
Combine salt, sugar, szechuan pepper and five-spice powder then rub over skin and cavity of duck. Place ginger, garlic and spring onion in cavity. Transfer to prepared dish and roast for 1 hour 30 mins, basting with juices every 20 mins.
Increase oven to 425\u00b0F and roast for another 15-20 mins, basting once, until skin is crisp and golden. Remove from oven and let rest, covered loosely with foil, for 15 mins. Remove duck breast and any remaining meat with skin attached. Slice thinly.
Meanwhile, to make the dressing, whisk together all ingredients. Season. Set aside.
For the salad, combine all ingredients in a large bowl.
To serve, drizzle salad with 1/2 of the dressing and toss to coat. Add duck and drizzle with remaining dressing.