Simply the perfect salad for Summer time – this has got to be one of my favourites dishes to date! Hot and cold, sweet and sour, and packed with protein, B vitamins and minerals including zinc and selenium, the flavours really do compliment each other incredibly well and it tastes a dream. Don’t believe me? Try it for yourself.
INGREDIENTS (serves 2)
- 2 Duck legs
- Salt and pepper
- 200g Watermelon, cubed small
- 3 Spring onions, sliced
- Half a red chilli, finely sliced
- 100g Mixed salad leaves (I used landcress, rocket & spinach)
- Half a pomegranate, deseeded
- 50g Cashews
- Juice of half a lime
- 1 Tbsp soya sauce
- 1 Tbsp fish sauce
- Fresh coriander (for garnishing)
- Preheat the oven to 160oc.
- Place the duck legs on a baking tray, cover with salt and pepper and bake for 90 minutes.
- In a bowl, mix the salad leaves, spring onions, pomegranate, watermelon and red chilli and place in the fridge.
- To make the dressing, mix in a small jug the soya sauce, fish sauce and lime juice.
- When the duck is nearly cooked, toast the cashew nuts on a low heat until they begin to brown.
- Remove the duck legs from the oven, check they’re cooked through and allow to rest on some tissue.
- Serve your salad, add 1 tbsp of dressing per person, and shred the duck on top – serving it warm.
- Garnish with coriander, serve and tuck in!
TOP TIP: To help reduce the ducks natural fat content, simply remove the skin – I’ll leave this one up to you.