Monday 23 March 2015

Duck & Watermelon Salad

Duck & Watermelon Salad
  • 2 Duck breasts
  • Vegetable oil for frying
  • Handful of raw cashew nuts
  • Pinch of sea salt
  • 2-4 tablespoons Hoisin sauce
  • 2 cups 1-inch cubed seedless watermelon
  • 1 small packet of basil leaves
  • 1 small packet of mint leaves
  • 1 small packet of coriander leaves
  • 2 thinly sliced shallots
  • Olive oil
  • 1 clove garlic (minced)
  • 1 birdseye chilli (finely chopped)
  • 125ml fresh lime juice
  • 3 tablespoons caster sugar

Pour 4 inches of vegetable oil into a large deep saucepan and heat, once hot add the cashews and fry until crisp, remove and drain on some kitchen towel, sprinkle with salt whilst hot.  Score the fat on top of the duck breasts and add to the pan, turning to brown on all sides and until the fat is crisp, this should take 4-10 minutes, once done remove from the pan and leave to one side to cool.  Once cooled cut the duck breast into thick slithers, place into a bowl with the Hoisin sauce.

Combine the watermelon, basil, mint and coriander in a bowl, add the duck meat, cashews and shallots and toss together.

To make the dressing, add the garlic, chilli, lime juice and sugar to a small bowl, mix together until the sugar dissolves, once done add one or two teaspoons of olive oil and mix together.  Drizzle as much or as little dressing over the salad and serve. 

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