For the dressing


  • STEP 1

    First, make the dressing. Crush the peppercorns using a pestle and mortar until finely ground. Mix in the chilli flakes, garlic and ginger.

  • STEP 2

    Heat the vegetable oil in a small saucepan over a medium-high heat for 1 min, then carefully pour the hot oil into the peppercorn mix. Add the soy sauce, rice vinegar and honey and stir well to combine, then set aside.

  • STEP 3

    Heat the oven to 200C/180C fan/gas 6. Pat the skin of the duck breast dry using kitchen paper, then score the skin and season with salt on both sides.

  • STEP 4

    Lay the duck skin-side down in a hot, dry, non-stick pan set over a medium heat. Cook undisturbed for 5 mins, until the skin is golden brown and crisp. Turn and cook for 1 min more, then transfer to a baking tray. Roast for 10 mins for pink, or longer if you prefer. Transfer to a chopping board to rest for 10 mins, then slice into thin strips.

  • STEP 5

    Gently bash the cucumber with a rolling pin until it breaks up into large pieces, then chop these into bite-sized pieces. Transfer to a large bowl along with the spring onions, watermelon, coriander and some seasoning. Add all but 2 tbsp of the dressing, and toss to coat.

  • STEP 6

    Transfer the salad to a platter and top with the duck slices. Drizzle the remaining dressing over, then serve.

Goes well with


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