Asian-Style Pulled Hoisin Duck Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Separate the white fat and the duck jelly from your duck leg[s], then discard

Add the duck to a tin foil-lined baking tray (or two!)

Season with a pinch of salt and pepper and put the tray[s] in the oven for 30 min or until golden and crispy

Meanwhile, slice your cucumber into matchsticks

Trim, then slice your spring onion[s] in half, then slice lengthways into thin strips

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Peel and grate your garlic

Combine your rice vinegar, toasted sesame oil and grated garlic (not a fan of raw garlic? Go easy!) in a bowl with half your hoisin sauce (save the rest for later!) – this is your hoisin dressing

Slice your ciabatta[s] into small bite-sized pieces

Add the sliced ciabatta to a baking tray (or two!) with a drizzle of vegetable oil, half your five-spice mix (you'll use the rest later!) and most of your toasted sesame seeds and your black sesame seeds (save some for garnish!)

Season with a pinch of salt and put the tray[s] in the oven for 5 min or until golden and crisp – these are your sesame croutons

Once cooked, transfer the duck to a clean board and shred apart using two forks (watch out for any bones!) – this technique is known as 'pulling'

Add the pulled duck to a large bowl with the remaining hoisin sauce and remaining five-spice mix

Season with a pinch of salt and pepper and give everything a good mix up – this is your pulled hoisin duck

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Toss the sliced spring onion, cucumber matchsticks, carrot ribbons and shredded lettuce together in a large bowl – this is your Asian-style salad