This was a lovely fresh-tasting meal last night. The duck legs were drizzled in light soy and honey and then roasted in a medium oven so that they gave up their fat and were turned occasionally in the fat,honey and soy in the roasting dish.
The salad was made with some cucumber, tomato, beansprouts, mango and papaya, with a dressing made from chopped mint and coriander, lime juice and sesame oil.
The rice was Thai jasmine rice, just steamed.
To finish it off I added a splash of Lingham’s chilli and ginger sauce.