Lesley Waters served up a tasty Noodle Salad with Crispy Duck Legs on James Martin’s Saturday Morning.<\/p>\n
The ingredients for the Twice Cooked Gingered Duck are: 4 large duck legs, sea salt, 2 garlic cloves, crushed, \u00bd bottle medium dry white wine, 6 juniper berries, crushed, 2 strips orange peel, 50ml cognac (optional) and freshly ground black pepper.<\/p>\n
To assemble: 4 duck legs, 200g medium egg noodles, cooked as per packet instruction and drained, 140g sugar snap peas, blanched and refreshed, then halved lengthwise, 2 large carrots, peeled and peeled into ribbons, 115g spring greens, blanched and refreshed finely shredded, 1 bunch spring onions trimmed and finely sliced, 1 bunch fresh coriander leaves and 1 x quantity of ginger, chilli, orange, and sesame dressing.<\/p>\n
For the Warm Ginger & Orange Sesame Dressings: 5 tbsp toasted sesame seeds, 5 tbsp rapeseed or light olive oil, 3 tbsp soy sauce, 2 medium oranges, juice only, 5cm piece ginger, peeled and grated, 2 tablespoons honey, 1 large garlic clove, crushed and 2 tsp sesame oil (optional).<\/p>\n