Duck, watermelon & herb salad with roast cashews

Name: Duck, watermelon & herb salad with roast cashews
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 4 mediums duck breasts, skin on; 2 cos or Ruby gem lettuces; 150 grams radishes, thinly sliced; 3 spring onions, cut into long strips; 2 pink grapefruit, segmented; 400 grams watermelon, cut into thumb-size chunks; 1 handful good each mint, coriander and Thai basil, leaves picked; 100 grams roasted salted cashews, roughly chopped; 1 red and 1 green birds-eye chilli, deseeded and chopped; 2 Tbsps fish sauce; 2 Tbsps lime juice; 2 Tbsps palm sugar or light muscovado sugar; 1 Tbsp tamarind paste (see tip, below)

Duck, watermelon & herb salad with roast cashews

Duck, watermelon & herb salad with roast cashews takes about 50 minutes from beginning to end. This main course has 427 calories, 39g of protein, and 15g of fat per serving. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up duck breasts, ruby gem lettuces, mint, and a few other things to make it today. It will be a hit at your Summer event. Beijing Roast Duck (Peking Duck Pancakes) and Merlot Wine Pairing #WinePW #MerlotMe, Herb-Grilled Chicken With Watermelon-Feta Salad, and Apple-glazed Duck With Watermelon Radishes are very similar to this recipe.

Instructions

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 doesnt pull the flesh in as it shrinks.

Ingredients you will need

Duck Breast

Season the skin with a generous amount of salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Salt

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.

Ingredients you will need

Duck Fat

Whole Duck

Equipment you will use

Frying Pan

For the dressing, put all the ingredients into a small food processor and whizz.

Equipment you will use

Food Processor

Remove the 2 outer leaves from each head of lettuce and discard, then peel the leaves away, one at a time.

Ingredients you will need

Lettuce

Lay them out on a big serving plate.

Thinly slice the duck, then toss with the radishes, spring onions, grapefruit, watermelon, herbs and some of the dressing.

Ingredients you will need

Spring Onions

Grapefruit

Watermelon

Radish

Herbs

Whole Duck

Spread over the leaves and scatter the nuts over the top.

Ingredients you will need

Spread

Nuts

Drizzle more dressing over and serve.

Equipment

Frying Pan

Food Processor

Ingredients

Servings:

4mediums

duck breasts, skin on 2

cos or Ruby gem lettuces 150grams

radishes, thinly sliced 3

spring onions, cut into long strips 2

pink grapefruit, segmented 400grams

watermelon, cut into thumb-size chunks 1handful

good each mint, coriander and Thai basil, leaves picked 100grams

roasted salted cashews, roughly chopped 1

red and 1 green bird's-eye chilli, deseeded and chopped 2Tbsps

fish sauce 2Tbsps

lime juice 2Tbsps

palm sugar or light muscovado sugar 1Tbsp

tamarind paste (see tip, below)

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.