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Crispy Duck Salad with Watermelon, Cucumber & Cashews

Daniel Devereux
This yummy Crispy Duck Salad is made up of refreshing watermelon chunks, wafer thin cucumber slices, crunchy roasted cashews and a spicy and sweet hoisin dressing!
Prep Time 15 minutes
Duck Cook Time 45 minutes
Total Time 1 hour
Course Lunch, Salad, Starter
Cuisine Asian
Servings 2

Equipment

  • Salad spinner
  • Sharp knife
  • Chopping board
  • Lidded jar
  • Mandolin

Ingredients
  

  • half a crispy duck
  • 2 cups mixed leaves spinach, rocket, red chard,
  • 1 cup cubed watermelon
  • 2 inch piece of cucumber finely sliced
  • ¼ cup roasted cashews about 10

Spicy Hoi Sin Dressing

  • 1 tbsp hoisin sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp chilli oil
  • 1 tsp honey
  • splash of soy sauce

Instructions
 

Crispy Duck

  • Put your crispy duck leg or confit duck in a pre heated oven at 200°C. Once the duck is in turn down the temperature to 180°C. Cook for 30 minutes and turn temperature back up to 200°C for the final 15 minutes. When cooked take out leave to rest for 5 minutes and shred with a fork.

The Dressing and Salad

  • Wash the mixed leaves and cucumber. Dry the leaves thoroughly in a salad spinner and set aside in a salad bowl. Wash and chop the red chilli and coriander if using and set aside.
  • In your jar measure out all the dressing ingredients close, shake well and your dressing is ready!
  • Prep your watermelon into cube sized chunks. Thinly slice the cucumbers using a mandolin and cover the bottom of your serving plates with the cucumbers. Add the watermelon chunks to the outside of the plate leaving a space in the middle for the dressed leaves.
  • Add most of the dressing to the leaves and toss together with 3 quarters of the shredded duck.
  • Place the dressed leaves in the centre of the plate and add some crispy duck, roasted cashews, red chilli and coriander to the top. Finally drizzle on some more dressing and enjoy!

Notes

TIPS -
Buy pre cut watermelon if you don't have the space for a whole watermelon.
Prep the salad 15 minutes before the duck has finished cooking!
Cooking the Duck - Look through the glass after 30 minutes, to check the colour of the skin. Open the oven shortly if necessary. If after 45 minutes you think the duck could use a little more time, try for 5-10 minutes longer checking after 5 minutes.
Be sure to use a jar for the dressing its super easy this way and you can keep it in the fridge if you make a big batch!
Keyword Chinese, Dressing, Duck, Fruit, Salad, Spicy, Summer