If you fancy something light and refreshing, you simply can’t go wrong with this deliciously unusual duck and watermelon salad. A tasty warm salad, this dish is ideal either as a lunchtime treat or a side dish at a BBQ.
What we love especially about this quirky salad is it’s a great meal that works all year round. Serve it in January as a clean alternative to all your Christmas binging. Alternatively, enjoy it in summer as an accompaniment at a garden party. It’s a wonderfully versatile recipe you’ll be able to enjoy again and again.
Our recipe comes courtesy of Tom in Customer Services- thanks Tom!
Ingredients (Serves 4)
Duck legs x 4 (1 per person)
1 large watermelon
Seeds from 1 pomegranate (to save time, you can buy these in a jar)
1-2 chillies (depends how hot you like it!)
Small handful mint leaves
Large handful coriander leaves
2 tbsp soy sauce (optional)
Juice of 2 limes (optional)
Small sharp knife
Preheat your oven to 160C / 350F / Gas Mark 4.
Place the duck legs onto your wire rack and roast in the oven for approximately 90 minutes. You want the duck fat to drip off the legs to make them as crispy as possible.
Whilst the duck legs are cooking, you can prepare the salad! First, cut your watermelon into triangle slices, and place in your mixing bowl.
Roughly chop your chillies, coriander and mint leaves and add these to the watermelon along with the pomegranate seeds. Now for the fun part! Get stuck in there with your hands and mix it all together.
After 90 minutes, take the duck legs out of the oven and leave them to cool for 10-15 minutes. Shred the meat of the duck legs using a fork and add to your bowl.
Mix your duck with the rest of your ingredients. If you like, feel free to add your soy sauce and lime juice at this stage.
Serve the salad immediately, while the watermelon is cold and the duck is still warm. Enjoy!