Recipe: Yellow watermelon and crispy duck salad from The Corner Pantry

For the sesame soy dressing:
1 tablespoon yellow rock sugar (crystallized cane sugar available at Asian grocery stores and online)
1⁄2 cup light soy sauce
1 tablespoon toasted sesame seeds
3 tablespoons fresh lime juice
Dash of Sriracha

To prepare the dressing:

1 Place the yellow rock sugar in a bowl. Pour the soy sauce into the bowl and stir until the sugar is dissolved.

2 Add the sesame seeds, lime juice and Sriracha. Whisk until the liquids are combined.

For the salad:
2 duck legs
2 cups duck fat
1⁄4 cup rice wine vinegar
2 tablespoons sugar
1 jalapeno, sliced into rounds, seeds remaining
2 cups ripe yellow watermelon
1⁄2 cup basil, picked and ripped
1⁄2 cup cilantro, picked and ripped
1 summer radish, thinly sliced
2 tablespoons crumbled feta cheese
Salt

To prepare the duck legs:

1 Season the duck legs with salt, and let them sit overnight.

2 Preheat oven to 300 degrees.

3 In a pan, cover the duck legs with the duck fat and cook in the oven for about 2.5 hours, until the meat is almost falling off the bone.

4 Remove the duck from the fat and let cool.

To prepare the pickled jalapeno:

1 In a pot over high heat, combine sugar and rice wine vinegar, and bring to a boil.

2 Place the sliced jalapeno in a heat-proof bowl or dish, and cover with the sugar and vinegar mixture. Let cool to room temperature.

To prepare the salad:

1 Preheat oven to 400 degrees.

2 Place the duck in a nonstick pan, skin-side down. Reheat in the oven for 12 minutes to crisp the duck.

3 While the duck is heating, with a sharp knife, peel the watermelon and discard the skin. Cut the watermelon into bite-size pieces, and place 2 cups of watermelon in a large bowl.

4 Wash and slice the radish and add to the bowl.

5 Pick the basil and cilantro, wash and gently rip with your hands. Add to the bowl.

6 Add the pickled jalapeno and crumbled feta to the bowl.

7 Toss the ingredients in the bowl with the sesame soy dressing. Divide between two plates.

8 Once the duck is crispy, remove the thigh bone from each leg by pulling it away from the meat. Dice the leg meat.

9 Sprinkle the duck meat over the salads and serve.