Celebrate the moon festival with succulent roast duck topped with rich creamy peanut sauce.

Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 6 person.

Ingredients

• 2 duck breasts, skin scored

• 2 x 450g packets roast duck legs

• 135g (1/2 cup) Yeo’s Satay Sauce

• 2 tablespoons ABC Sweet Soy Sauce Kecap Manis

• 11/2 tablesspoons Obento Rice Wine Vinegar

• 11/2 tbs fresh lime juice

• 1 teaspoon Yeo’s Pure Sesame Oil

• 1 bunch watercress, sprigs picked

• 5 qukes (baby cucumbers), quartered diagonally

• 3 green shallots, thinly sliced diagonally

• 150g seedless red grapes, thinly sliced into rounds

• Steamed rice, to serve

• Black sesame seeds, to serve

Method

• Step 1

  Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Heat a frying pan over medium heat. Season duck breasts. Cook, skin-side down, for 5 minutes or until skin is golden and crisp. Turn and cook for a further 2 minutes. Transfer to prepared tray.

• Step 2

  Place duck legs on same tray. Bake for 10 minutes then transfer breasts to a plate and set aside for 5 minutes to rest. Bake legs for a further 5-7 minutes or until golden and crisp. Transfer to the plate.

• Step 3

  Meanwhile, place the satay sauce, sweet soy sauce, coconut milk and 1 tbs vinegar in a small saucepan over medium-high heat. Bring to a simmer then reduce heat to low. Simmer, stirring, for 5 minutes or until combined and warmed through. Stir in lime juice and 1/2 tsp sesame oil.

• Step 4

  Combine the watercress, quke, shallot, grape, remaining vinegar and remaining sesame oil in a bowl. Toss to combine.

• Step 5

  Place rice on a large platter and arrange duck on top. Spoon over the satay mixture from the pan, top with the watercress salad and sprinkle with black sesame seeds to serve.