Perfect Duck Salad
Perfect Duck Salad

Ingredients

Method

  • 4 duck legs
  • ½ chilled watermelon, flesh chopped
  • 1 pomegranate, seeds only
  • ½ bunch mint, leaves torn
  • Large bunch of coriander, leaves picked and stalks chopped
  • 2 red chillies
  • 2 tbsp dark soy sauce
  • 2 tbsp thai fish sauce
  • 2 limes, juice only
  • ½ tsp sichuan pepper
  • Get things started by preheating your oven to 160C. Place a wire rack on a baking tray, and pop the duck legs on it skin side up. Roast the meat for 1 hour and 45 minutes, or until cooked through and tender. Set aside to rest for 10 minutes, and save the duck fat from the tray.
  • Mix together the watermelon and pomegranate in a bowl, and add the herbs and the sliced chillies, to taste. Flake in the meat from the duck legs, and add the fish sauce, soy sauce, lime juice, and a bit of the duck fat. Add the pepper, and toss gently to mix. Serve immediately.
  • To make this dish vegan, simply remove the fish sauce and replace the duck legs with baby beetroots, peeled, sliced and roasted for 25 minutes.
2 hours
4 serving
This recipe pairs perfectly with the Santiago Pinot Noir 2017 from Central Valley, Chile.

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