Step 1

Preheat the oven to 160C/350F/Gas 4.

Step 2

Place a wire rack on a roasting tin and place the duck legs on top, skin-side up. Roast the duck legs on the rack for 1¾-2 hours, or until the skin is crisp and the meat is cooked through (when the duck is cooked, the juices should run clear when a skewer is inserted into the thickest part of the leg). Set aside to cool for 10-15 minutes, reserving the duck fat on the baking tray.

Step 3

In a large bowl, mix together the chopped watermelon and pomegranate seeds. Stir in the mint leaves and coriander and the sliced chillies, to taste.

Step 4

When the duck legs have cooled, flake the meat from the bone and add it to the watermelon and pomegranate mixture. Add the soy sauce, fish sauce, lime juice and a little of the reserved duck fat, to taste, if desired. Season with Sichuan pepper and gently toss.

Step 5

Serve the salad immediately, while the watermelon is cold and the duck meat still warm.