Crispy Duck Salad
Crispy Duck Salad



  • 4 duck legs
  • 1⁄2 watermelon, flesh chopped into chunks
  • 1 pomegranate, seeds only
  • 1⁄2 bunch of mint, chopped
  • Bunch of coriander, chopped
  • 2 red chillies, sliced
  • 2 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 2 limes, juice only
  • 1⁄2 tsp sichuan pepper
  • Preheat the oven to 160C. Season the duck legs and put them on a wire rack, then roast in the oven 1 3⁄4 hours, until the skin is crisp and the meat is cooked through. Leave to rest for 15 minutes.
  • Mix together the watermelon, chillies, herbs, and pomegranate in a bowl. Once the duck legs have cooled, flake the flesh and mix with the salad, before stirring in the soy sauce, fish sauce, lime juice, and sichuan pepper. Toss gently with a little duck fat, and serve.
2 hours
4 serving
This recipe pairs perfectly with the Scout 'Pinot x Pinot' Pinot Noir Blend 2019 from Marlborough, New Zealand.

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