Crispy Duck Salad
This vibrant duck salad recipe is a delightful balance of flavors and textures. Succulent roasted duck meat is combined with refreshing watermelon, juicy pomegranate seeds, and aromatic fresh herbs. The dish is finished with a zesty dressing made from soy sauce, fish sauce, lime juice, and a hint of Sichuan pepper. The contrast of warm duck and chilled watermelon creates a harmonious and satisfying dish that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 4 large duck
- ½ chilled watermelon
- 1 fresh pomegranate
- ½ bunch fresh mint
- large bunch coriander
- 1-2 red chillies
- 2 tbsp dark soy sauce
- 2 tbsp Thai fish sauce
- 2 limes
- ½ tsp ground Sichuan pepper
Instructions
- Preheat the oven to 160C/350F/Gas 4.
- Place a wire rack on a roasting tin and place the duck legs on top, skin-side up. Roast the duck legs on the rack for 1¾-2 hours, or until the skin is crisp and the meat is cooked through (when the duck is cooked, the juices should run clear when a skewer is inserted into the thickest part of the leg). Set aside to cool for 10-15 minutes, reserving the duck fat on the baking tray.
- In a large bowl, mix together the chopped watermelon and pomegranate seeds. Stir in the mint leaves and coriander and the sliced chillies, to taste.
- When the duck legs have cooled, flake the meat from the bone and add it to the watermelon and pomegranate mixture. Add the soy sauce, fish sauce, lime juice and a little of the reserved duck fat, to taste, if desired. Season with Sichuan pepper and gently toss.
- Serve the salad immediately, while the watermelon is cold and the duck meat still warm.
Prep Time
PT30M
Yield
Serves 4
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