Heat the oven to 180C/160C fan/gas 4. Place the cooked duck legs on a baking tray, drizzle with the oil and the five spice and cook, following the packet instructions. FYI, the duck is already cooked, so you're just heating through and crisping up the skin. Meanwhile, make the dressing by combining the grated ginger, honey, soy, rice vinegar and sesame oil in a bowl.

Boil the kettle and put the noodles in a large bowl. Pour over enough hot water to cover, then leave to stand for 3-5 mins until soft. Drain and run under cold water to cool.

Remove the duck from the oven once the meat is pulling away from the bone and the skin is crispy. Leave to rest while you prepare the rest of the salad.

Shred the duck meat and skin with two forks – it should easily pull away from the bone. Toss the noodles in any sticky, fatty juices left on the tray used for the duck. Arrange the noodles on a platter. Top with the watermelon, duck, herbs and chilli, pour over the remaining dressing and toss together just before serving.