4 duck legs
3 star anise, ground
2 tbsp soft brown sugar
3 tbsp Thai fish sauce
2 tbsp oil
juice 1⁄2 lime
1 bird’s eye chilli, very finely sliced
2 large firm mangoes, peeled, stoned and cut into thick slices
2 handfuls herbs, such as mint, coriander, basil
1⁄2 medium white or red cabbage, finely shredded
FOR THE SMOKING
4 tbsp rice (any type)
4 cinnamon sticks, smashed
4 tbsp Lapsang Suchong or Earl Grey tea leaves
For the smoking. Line the base of a steamer or a sturdy, flameproof roasting tin with a double thickness of foil. Mix together the rice, brown sugar, the cinnamon and tea leaves, and spread over the foil. Put the duck pieces in the steamer tray and cover, or on a rack in the roasting tin. If using the roasting tin, make a tent with a double layer of foil, secure tightly, and cook on the hob. When you can smell the aroma of spice, reduce the heat to low and gently smoke for about 20 mins, until the legs turn golden.
Heat oven to 190C/fan 170C/gas 5. Discard the congealed smoking ingredients. Rub the smoked duck with salt, pepper and star anise. Dissolve 1⁄2 tbsp sugar with 1 tbsp fish sauce and rub this over too, along with the oil. Put on a baking sheet and roast for about 45-50 mins, turning now and then, until the duck turns a mahogany colour.
Leave to cool for 10 mins, then shred the meat off the bone. Mix together the lime juice, remaining fish sauce, sugar and chilli, then stir until the sugar has dissolved. Mix the dressing with all the remaining ingredients including the duck and serve.
411 kcalories, protein 31g, carbohydrate 32g, fat 18g, saturated fat 4g, fibre 5g, sugar 30g, salt 2.51g