How to make it
Preheat oven 180C/160C Fan. Score the duck skin with a sharp knife, then rub the black pepper, salt and five spice all over the duck legs. Roast in the oven for 1½ hours.
Remove, leave to cool slightly, then discard the rendered fat, and shred the meat. Mix the dressing for the duck. Dress the duck with some of the dressing according to your taste. You might have more dressing than you need. Set duck aside.
Mix the ingredients for the salad dressing.
Place noodles, vegetables and cashew nuts in a big mixing bowl. Add the duck. Pour over the dressing and mix well.
Place onto a serving platter. Sprinkle over pomegranate seeds and serve.