Duck & noodle salad

• balls stem ginger5

  finely grated, plus 3 tbsp syrup from the jar

• low-sodium soy sauce↗3 tbsp tbsp
• limes↗zest and juice 4

  zest and juice 4, plus 1 cut into wedges to serve

• duck legs↗2

  skin removed

• pack sugar snap peas↗200g g
• vermicelli rice noodles↗140g g
• bag beansprouts300g g
• pack radishes↗200g g

  sliced

• mint↗small pack

  leaves picked

• fat red chilli↗1

  deseeded & thinly sliced

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. In a small bowl, mix the stem ginger, 1 tbsp soy and the juice and zest 1 lime. Put the duck on a foil-lined baking tray, scrunch up the sides of the foil around the duck, then pour over the marinade. Bake for 45 mins, turning the duck over halfway through cooking.

2. 2

   Meanwhile, bring a large pan of water to the boil. Add the sugar snap peas and boil for 30 secs, then scoop out (don’t drain the water), then transfer to a colander and run under cold water until cool. Bring the water back to the boil and cook the rice noodles following pack instructions. Meanwhile, slice the sugar snap peas on the diagonal.

3. 3

   When the noodles are cooked, drain well. Put in a large bowl, add the remaining soy, the stem ginger syrup, lime zest and juice, cooled sugar snap peas, beansprouts, radishes, mint and chilli. Shred the duck and add this, along with any juices collected in the foil. Toss everything together, then serve.