- Preheat the BBQ to high. Mix the Chinese five spice with a pinch of salt and rub all over the pieces of duck. Alternate the duck and watermelon onto the skewers, brush with the oil and grill for 3-3 ½ minutes a side or until the duck is seared and tender.
- Place the skewers into a dish and brush all over with the hoisin sauce. Return to the BBQ and grill for 30 seconds a side until sticky. Place the skewers back into the dish and leave to rest for a few minutes.
- Meanwhile, to make the noodles, whisk the peanut butter, olive oil and soy together in a mixing bowl. Add the noodles, spring onions, chilli and coriander and mix well.
- To serve, put the skewers onto a serving dish. Spoon over the juices and squeeze over the lime. Put the noodles onto the same plate next to the skewers and scatter over the sesame seeds. Grab your forks and tuck in.
For the Skewers
2 skinless duck breasts, cut into 2cm cubes
2 tsp Chinese five spice
250g watermelon, cut into 1 inch cubes
1 tbsp olive oil
2 tbsp Hoisin sauce
½ a lime
For the Noodles
2 tbsp Peanut butter
2 tbsp olive oil
1 tbsp soy sauce
300g cooked eggs noodles
4 spring onions, finely chopped
½ a red chilli, deseeded and finely chopped
A handful of finely hopped coriander leaves
2 tsp toasted sesame seeds
8 wooden skewers soaked in warm water for 1 hour