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Sichuan duck & watermelon salad

• Zena Kamgaing

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

plus resting

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Enjoy this duck and watermelon salad with a Sichuan and soy dressing. It's ideal as a light lunch, or to accompany a summer feast as a side dish

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Ingredients

Nutrition

Units:

MetricUS

• 2 duck breasts

• 1 cucumber

• 4 spring onions

  thinly sliced

• 300g watermelon

  chunks

• handful of coriander

  (about 15g), roughly chopped

For the dressing

• ½ tsp Sichuan peppercorns

• ½ tsp chilli flakes

• 1 garlic clove

  finely grated

• 5g ginger

  peeled and finely grated

• 2 tbsp vegetable oil

• 2 tbsp soy sauce

• 2 tbsp rice vinegar

• 2 tbsp honey

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Nutrition: Per serving

• kcal694
• fat48g
• saturates11g
• carbs42g
• sugars39g
• fibre3g
• protein22g
• salt2.4g

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Method

• 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.

Recipe from Good Food magazine, July 2023

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