Soy sauce and chilli glazed sticky duck with fruit salsa

My husband spent a week in Hong Kong recently, and on coming home confessed that he was tired of eating the Chinese food for a week at all the official functions, but he also managed to sneak out once or twice to Pizza Express (my poor Italian hubby, a week without pasta must have been a torture, lol). Personally I love the Chinese food, as it is so versatile, and varied. A week passed after his return, and I thought it was safe to prepare a Chinese-influenced dish for dinner.
This is by no means an authentic recipe but more of a fusion of cuisines and flavours, but it works really well.

Amoy has recently launched a new Special Selection Soy Sauce. To mark the occasion, lovely blogger and creative foodie Cheryl from Madhouse Family Reviews has teamed with Amoy to invite her blog readers to experiment with the new soy sauce and create their own recipes. The recipes will be judged, and the best entry will win a Chinese-themed goodie bag, courtesy of Amoy.

Soy sauce and chilli glazed sticky duck with fruit salsa
Ingredients:
for the salsa
2 kiwis, cubed
2 medium slices of watermelon, cubed
1 orange, sliced
a handful of fresh mint
1 tbsp Amoy special selection soy sauce
1/2 orange, juiced
1/2 lime, juiced
1tsp honey

2 duck legs
3tbsp chilli jam
2tbsp Amoy special selection soy sauce
1tsp hot chili powder
salt
olive oil

rice or noodles to serve

Start by preparing the fruit salsa. The idea of pickling the watermelons is not a new one. It is very popular in the Southern Russia to pickle slices of watermelon in salty brine, and it is lovely on a hot summer day.
Slice the orange (peel it first). Chop/cube the watermelon and kiwis. Put all ingredients in a bowl and mix well with the orange and lime juice, honey and soy sauce. Let it infuse for a couple of hours, occasionally stirring. Before serving tear a few mint leaves and add to the fruit salsa.

Rub two duck legs with a bit of olive oil, season and sprinkle the hot chilli powder to coat them evenly. Place in the oven preheated to 200C in a deep dish for about 30 minutes. Mix the chilli jam with the soy sauce, and spread over the duck legs. Roast for another 30 minutes, until the skin is crispy and really caramelised-sticky.

Serve with the noodles or egg-fried rice.

I have received a bottle of Amoy Special Selection Soy Sauce to take part in the cooking challenge.