Great Eastern Duck Salad

Let's Cook

1. Step 1.

   Heat the olive oil in a frying pan over high heat. Meanwhile, score the fat on the duck breasts in a crosshatch pattern and season both sides with salt. Carefully place the duck in the hot pan, skin-side down, then reduce the heat to medium. Cook for 8–10 minutes until the skin is deep golden and crispy.

2. Step 2.

   While the duck cooks, peel the watermelon and cut it into bite-sized pieces, removing any obvious seeds. Place the watermelon pieces in a large mixing bowl and set aside.

3. Step 3.

   Turn the crispy duck over and cook for another 8–10 minutes until the duck is tender and pink in the center (internal temperature about 63°C/145°F for medium-rare). Remove the pan from the heat.

4. Step 4.

   While the duck finishes cooking, deseed the red chilli and slice it finely. Add the chilli to the mixing bowl with the watermelon, then squeeze the lime juice over the top.

5. Step 5.

   Pour out any excess fat from the pan with the cooked duck. Add the hoisin sauce, light soy sauce, and Chinese five-spice powder to the pan, and stir well to combine. Remove the duck breasts from the pan, slice them into thick pieces, and set aside. Add the watercress, mint leaves, and cashew nuts to the bowl with the watermelon, then toss everything together. Serve the salad topped with the duck slices, spooning the pan juices over the top.