CRISPY DUCK SALAD

CRISPY DUCK SALAD

This crispy duck salad is inspired by a dish I first tasted when I was working with chef Simon Bradley at Odettes restaurant in north London, this salad has a lovely balance of flavours. It’s hot, cold, spicy and refreshing all at the same time. A great one for summer!

INGREDIENTS

SERVES: 4

4 large duck legs

¼ watermelon, chilled, cut into bite-sized pieces – try to leave some of the black seeds in place

1 pomegranate

1 bunch of coriander, leaves removed, and stalks finely chopped

½ bunch of mint, leaves only, roughly torn

1 or 2 long, red chillies, finely sliced – seeds and all

Juice of 2 limes

2 tablespoons Thai fish sauce

2 tablespoons dark soy sauce

½ teaspoon ground Szechuan pepper

METHOD

1: Preheat the oven to 160°C/ Gas mark 3.

2: Place an ovenproof wire rack on top of a baking tray and put the duck legs on top. Bake for 1 ¾ - 2 hours until the legs are crisp and cooked. Remove from the oven and cool for 10 minutes. Set aside the duck fat (still in the tray) for later.

3: Place the watermelon in a large mixing bowl. Cut the pomegranate in half and remove the seeds by holding each half over the bowl, turning them upside down and banging the skin side with a fork. The seeds should just drop out.

4: Add the coriander leaves and stalks, mint, and red chilli to the mix. Pour over the lime juice, thai fish sauce and soy sauce. Flake in the crispy duck meat and season with Szechuan pepper. Mix thoroughly and serve while the duck is still warm and the watermelon cold. The temperature contrast and the mix of salt, sweet and sour are fantastic!

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INGREDIENTS

SERVES: 4

4 large duck legs

¼ watermelon, chilled, cut into bite-sized pieces – try to leave some of the black seeds in place

1 pomegranate

1 bunch of coriander, leaves removed, and stalks finely chopped

½ bunch of mint, leaves only, roughly torn

1 or 2 long, red chillies, finely sliced – seeds and all

Juice of 2 limes

2 tablespoons Thai fish sauce

2 tablespoons dark soy sauce

½ teaspoon ground Szechuan pepper

METHOD

1: Preheat the oven to 160°C/ Gas mark 3.

2: Place an ovenproof wire rack on top of a baking tray and put the duck legs on top. Bake for 1 ¾ - 2 hours until the legs are crisp and cooked. Remove from the oven and cool for 10 minutes. Set aside the duck fat (still in the tray) for later.

3: Place the watermelon in a large mixing bowl. Cut the pomegranate in half and remove the seeds by holding each half over the bowl, turning them upside down and banging the skin side with a fork. The seeds should just drop out.

4: Add the coriander leaves and stalks, mint, and red chilli to the mix. Pour over the lime juice, thai fish sauce and soy sauce. Flake in the crispy duck meat and season with Szechuan pepper. Mix thoroughly and serve while the duck is still warm and the watermelon cold. The temperature contrast and the mix of salt, sweet and sour are fantastic!

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  • facebook
  • twitter
  • email

Print

  • print

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TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

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