Duck and watermelon salad

    30 min

    A delicious and unusual salad perfect for summer, combining duck breast with sweet watermelon and fragrant herbs.

    3 people made this

    Serves: 4 

    • 2 duck breasts
    • 1/2 teaspoon salt
    • 1 teaspoon black pepper
    • 30g chopped coriander leaves
    • 15g chopped fresh mint leaves
    • 250g watermelon cut in chunks
    • 100g cashew nuts
    • 1 tablespoon oil
    • 2 tablespoons pomegranate or cranberry juice
    • 1 teaspoon soy sauce
    • 1 1/2 tablespoons brown sugar

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat a non stick pan on low heat. Score the skin of the duck breasts in a criss cross pattern, making sure not to score the meat underneath.
    2. Rub the salt and pepper into the skin of the duck and place in the cool pan. Soon you will notice the fat dripping out of the duck breasts. Every 5 minutes or so, drain the fat out of the pan and continue to cook on a slightly higher heat.
    3. Once the skin is crispy, flip the breast over and cook the other side for 5 minutes.
    4. Take the breasts out of the pan and leave to cool for 10 minutes. Chop the coriander, mint, watermelon and cashew nuts and mix together in a bowl. Add the oil, pomegranate juice, soy sauce and sugar and mix.
    5. Slice the duck into bite size pieces and add to the salad. Serve.

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    Reviews in English (2)


    I added some Singapore rice noodles to it, really light and fresh. Tastes like summer  -  30 May 2015


     -  29 Aug 2012