I first sampled this dish in a Asian fusion restaurant on St. John street called Cicada. unfortunately this restaurant has since closed which is a good prompt for me to make it at home.
2 Duck legs, slow roasted for 3 hours on 170
1/2 a baby watermelon cubed
Handful of cashew nuts roasted
6 sliced radishes
6 spring onions
1/2 bag of bean sprouts
Once the duck is cooked and cooled strip the meat from the bones and chop. Then assemble the salad and sprinkle a handful of fresh chopped coriander leaves.
For the dressing
Combine the following ingredients and keep tasting until you are happy with the flavour.
Squeeze of fresh lemon & lime juice