Ingredients
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
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- 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.
- 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.
- Once the skin is crispy, flip the breast over and cook the other side for 5 minutes.
- 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.
- Slice the duck into bite size pieces and add to the salad. Serve.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
0
I added some Singapore rice noodles to it, really light and fresh. Tastes like summer - 30 May 2015
0
- 29 Aug 2012