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Duck Watermelon And Herb Salad With Roast Cashews

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Ingredients
  Duck breasts 4 Medium, skin on
  Cos lettuce/Ruby gem lettuces 2
  Radishes 150 Gram, thinly sliced (From A Bag)
  Spring onions 3 , cut into long strips
  Pink grapefruit 2 , segmented
  Watermelon 14 Ounce, cut into thumb-size chunks (400 Gram)
  Thai basil leaves 1⁄4 Cup (4 tbs) (Use Good Handful)
  Mint leaves 1⁄4 Cup (4 tbs) (Use Good Handful)
  Coriander leaves 1⁄4 Cup (4 tbs) (Use Good Handful)
  Roasted salted cashews 100 Gram, roughly chopped
For the dressing
  Birds eye chilies 2 , deseeded and chopped (Use 1 Red And 1 Green)
  Fish sauce 2 Tablespoon
  Lime juice 2 Tablespoon
  Light muscovado sugar/Palm sugar 2 Tablespoon
  Tamarind paste 1 Tablespoon
Directions

MAKING
1) Score the duck breasts on a board, season the skin well with the salt and pepper.
2) In a solid heavy-based cold pan, lay the duck, with the skin-side down and place the pan over a medium heat for 10-12 minutes until the skin is brown and crisp.
3) Spoon off the excess fat, then season the flesh side, then turn the duck over. Cook for 2 minutes, then on a high temperature for 1 minute. Remove from the heat and rest the pan for 5 minutes.
4) In a small food processor, add all the dressing ingredient and process.
5) On a large serving plate arrange the lettuce leaves.
6) Slice the duck thinly, toss with the radishes, spring onions, grapefruit, watermelon, herbs and a little dressing. Then spoon over the leaves.

SERVING
7) Garnish with the chopped nuts, drizzle over a little dressing and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Side Dish
Dish: 
Dressing, Salad
Ingredient: 
Watermelon
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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