Duck, watermelon and cucumber salad
Description
Recipe
2 duck breasts
Salt to season
2 teaspoons honey
1 tablespoon sherry vinegar
¼ large watermelon
1 cucumber
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon soy sauce
Juice and zest 1 lime
2 tablespoons mint leaves
4 scallions, chopped
Handful coriander
50ml light oil
Score the fat on the duck and season with salt. Place fat side down in a cold pan over low heat and gently cook until the duck fat is golden and crisp – will take about 15 minutes. Turn over and cook through. Rest the duck breast ( keep the fat for potatoes or roast vegetables). Peel the watermelon and cut into 2cm dice. Peel the cucumber and finely slice.
Mix a tablespoon of the honey with the vinegar, lime juice, zest, sesame oil, oil and soy sauce. Brush the rested duck breast with the remaining hot and heat in a clean pan to caramelize. Slice thinly.
Mix the cucumber, watermelon, mint and scallions and dressing with half the dressing.
Spoon onto a platter and arrange the duck on top.
Scatter over the sesame seeds and coriander.
United States
