Duck, watermelon & herb salad with roast cashews

Duck, watermelon & herb salad with roast cashews

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6

The sour element in this recipe really cuts through the rich duck meat and cashews

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
880
protein
50g
carbs
33g
fat
62g
saturates
16g
fibre
4g
sugar
29g
salt
2.16g

Ingredients

  • 4 medium duck breasts, skin on
  • 2 cos or Ruby gem lettuces
  • 150g bag radishes, thinly sliced
  • 3 spring onions, cut into long strips
  • 2 pink grapefruit, segmented
  • 400g watermelon, cut into thumb-size chunks
  • good handful each mint, coriander and Thai basil, leaves picked
  • 100g bag roasted salted cashews, roughly chopped

For the dressing

  • 1 red and 1 green bird's-eye chilli, deseeded and chopped
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp palm sugar or light muscovado sugar
  • 1 tbsp tamarind paste (see tip, below)

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Method

  1. Place the duck breasts, skin-side up, on a board. Score the skin all the way through, cutting down to, but not into, the flesh. Make sure you score all the way to the edges. This will ensure the skin doesn’t pull the flesh in as it shrinks.
  2. Season the skin with a generous amount of salt and freshly ground black pepper. Place the duck, skin-side down, in a solid heavy-based cold pan, then put the pan over a medium heat. Now do not touch anything, do not move the pan. What will happen over the next 10-12 mins is that the fat under the skin will slowly melt, then the skin will brown and go crisp. Once all the fat has run from the skin, there will be a good 1-2cm of duck fat in the pan. Spoon off the excess fat, season the flesh side now (not before), then turn the duck over. Cook for 2 mins, then increase the temperature to full for just 1 min. Take off the heat, then leave in the pan to rest for 5 mins.
  3. For the dressing, put all the ingredients into a small food processor and whizz. Remove the 2 outer leaves from each head of lettuce and discard, then peel the leaves away, one at a time. Lay them out on a big serving plate.
  4. Thinly slice the duck, then toss with the radishes, spring onions, grapefruit, watermelon, herbs and some of the dressing. Spread over the leaves and scatter the nuts over the top. Drizzle more dressing over and serve.

Recipe from Good Food magazine, July 2009

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Comments

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pauldupee's picture

A WINNER with all my Dinner Guests Nice one John

lizannelee's picture
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I made this for a family gathering in the summer - everyone is still talking about it- it is amazing!

pammiejay's picture
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Fantastic! I didn't have duck so used skinless woodcock and partridge instead which still worked well (woodcock moreso than partridge). Fabulous combination, very summery, very quick, very different. Definitely on the "make again" list!

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