Chinese Duck Salad with Watermelon and Cashews Recipe
The watermelon duck salad features pan-fried duck seasoned with Chinese five spice and hoisin sauce, served atop a bed of watercress, watermelon, and five spice roasted cashews infused with chili, mint, and lime.
Ingredients
Duck
- black pepper (to taste)
- 1 tsp chinese five spice
- 2 fillet duck breasts
- 2 tbsp hoisin sauce
- 1 tbsp olive oil
- salt (to taste)
Salad
- black pepper (to taste)
- 60 grams cashew nuts
- 1 tsp chinese five spice
- 0.5 whole fresh chilli
- 3 sprig fresh mint
- 0.5 whole lime
- salt (to taste)
- 40 grams watercress
- 250 grams watermelon
- 0.25 tbsp sunflower oil
Instructions
- set the oven to 165C 365F or gas mark 3, coat the cashews in the oil, add the salt and pepper, add the 5 spice, mix to coat the nuts in the spices, place on a baking tray, place in the oven, cook for 10 minutes, remove from the oven, set a side to cool a little
- cut the watermelon into small cubes, place in the bowl
- score the duck skin with a criss cross pattern, season with salt and pepper
- heat the oil in the frying pan, fry the duck skin side down, turn the heat down to medium, cook for 8 minutes, turn the duck over, cook for 5 minutes
- Drain off any fat from the duck, Add the chinese five spice to the duck, cook for a minute or two
- Add the hoisin sauce, cook for a minute or two, set a side to rest
- while the duck is cooking
- wash and finely chop the chilli, add to the watermelon, squeeze the lime(s), add to the bowl
- add the watercress to the bowl, wash and finely chop the mint, add to the bowl, add the cashew nuts, toss the salad
- place the salad in a serving bowl
- slice the duck diagonally, place the duck on top of the salad, serve immediately
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