Duck, Watermelon & Herb Salad with Roast Cashews

Ingredients

Contains: tree nuts, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 medium duck breasts, skin on
• 2 cos or Ruby gem lettuces
• 150g bag radishes, thinly sliced
• 3 spring onions, cut into long strips
• 2 pink grapefruit, segmented
• 400g watermelon, cut into thumb-size chunks
• good handful each mint, coriander and Thai basil, leaves picked
• 100g bag roasted salted cashews, roughly chopped
• 1 red and 1 green bird's-eye chilli, deseeded and chopped
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp palm sugar or light muscovado sugar
• 1 tbsp tamarind paste (see tip, below)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the duck breasts dry and score the skin in a shallow crosshatch without cutting into the flesh.

2. Place the duck skin-side down in a cold dry frying pan over medium-low heat. Cook 12 to 14 minutes, pouring off the fat as it renders, until the skin is crisp and golden.

3. Flip the duck and cook 2 to 4 minutes more until the thickest part reaches 165°F (74°C). Rest for 5 minutes, then slice thinly.

4. Whisk the fish sauce, lime juice, palm sugar or muscovado and tamarind paste until the sugar dissolves. Stir in the chopped red and green bird's-eye chillies.

5. Toast the cashews in a dry small pan over medium heat for 2 minutes, shaking often, until fragrant.

6. Tear the lettuces into a large bowl. Add the radishes, spring onions, grapefruit segments, watermelon chunks and picked mint, coriander and Thai basil.

7. Pour the dressing over the salad and toss gently to combine.

8. Top with the sliced duck and toasted cashews and serve straight away.