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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)

METHOD

  1. Preheat the oven to 160oc.
  2. Place the duck legs on a baking tray, cover with salt and pepper and bake for 90 minutes.
  3. In a bowl, mix the salad leaves, spring onions, pomegranate, watermelon and red chilli and place in the fridge.
  4. To make the dressing, mix in a small jug the soya sauce, fish sauce and lime juice.
  5. When the duck is nearly cooked, toast the cashew nuts on a low heat until they begin to brown.
  6. Remove the duck legs from the oven, check they’re cooked through and allow to rest on some tissue.
  7. Serve your salad, add 1 tbsp of dressing per person, and shred the duck on top – serving it warm.
  8. 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.

Bon Appetit!