Ingredients
6 duck legs
3 teaspoons Chinese five spice
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
1 bunch Thai basil, leaves picked
4 spring onions, chopped
150g bean shoots
Directions
Preheat the oven to 200°C and line a baking tray with non-stick paper. Place the duck legs onto the tray, skin side down. Sprinkle with Chinese five spice and a pinch of salt. Flip the duck legs and sprinkle the skin with another big pinch of salt. Rub the salt into the skin and allow to sit for 15 minutes. Using paper towel, pat the skin dry. Place in the oven for 45 minutes or until golden.
While the duck is cooking, place the mint, coriander, Thai basil, spring onion and bean shoots into a large bowl. Add the ½ bottle of Beerenberg Mango, Lime & Chilli Dressing and toss to combine. To serve, divide the herb salad between six plates and top with a crispy duck leg.
