Crispy Duck Salad with Watermelon and Orange
Tackling head on the flavours that you’d usually incorporate with a watermelon salad in the summer, this dish offers a fun, aromatic twist.
I think we gravitate towards salads in the summer for their versatility. Whether there’s 5 ingredients or 15, this time of year is when all the components that make up a salad truly thrive. However, those moments where you can dedicate a bit more time to its different elements, is where all the satisfaction lies. Something this salad does exactly.
A non-negotiable for me is this recipes hoisin sauce. Avoiding some of the sweetness you find in store-bought alternatives, this homemade version really enriches the duck meat with its deep nutty flavour. Coupled alongside spices such as star anise and 5-spice, these central Chinese spices infuse this dish with a warming licquorie flavour.
TIP: Return the crispy duck to the hot oil just before serving. Don't shy away from getting that duck extra crispy – this dish is all about that delicious contrast between the pink, juicy meat and crunchy duck skin.
SWAP OUT: If time is your worst enemy, swap out the homemade hoisin for a ready-made alternative and search for packaged aromatic crispy duck in the supermarket.
SERVE WITH: For a more filling meal, try serving this salad with some steamed jasmine rice to soak up up all the aromatic juices. Plus, if oranges aren’t available, try swapping them out for grapefruit, adding a more bitter slant to the salad.
SERVES: 4
I N G R E D I E N T S
For the hoisin sauce:
3 tbsp dark soy sauce
1.5 tbsp smooth peanut butter
1.5 tbsp dark muscovado sugar
2 tsp Chinese rice wine vinegar
1 large garlic clove, crushed
1.5 tsp sesame oil
1.5 tsp chilli flakes
For the duck marinade and cooking:
175g duck breast, cut into medium strips
3 tbsp dark soy sauce
2 tbsp hoisin sauce
30g fresh ginger root, crushed
1 large garlic clove, crushed
15g coriander stalks, finely chopped
1 star anise
1/2 tsp hot chilli powder
1.5 tsp Chinese 5 spice
1 tbsp fresh lime juice
Approx. 250ml groundnut oil
50g cornflour, to coat
For the salad:
Half of a large watermelon, cut into chunks
1 x 120g can of bamboo shoots, drained and cut into thin strips
6 spring onions, cut into thin strips
1 red pepper, cut into thin strips
2 oranges, thinly sliced
25g coriander, roughly chopped
1 tbsp chilli flakes
2 tbsp sesame seeds, toasted
100g cashews, roughly chopped and toasted
For the dressing:
Juice of one lime
1.5 tbsp honey
1 tbsp Chinese rice wine vinegar
2 tbsp hoisin sauce (not essential only if you have some left)
2 tbsp dark soy sauce
1 garlic clove, crushed
15g fresh ginger root, crushed
1 fresh chilli, finely chopped
Approx. 3 tbsp water, dependent on consistency
M E T H O D
Combine all the ingredients for the hoisin sauce. If your peanut butter is a little stiff, pop it in the microwave for 30 seconds to soften it up. Put to the side.
Begin by slicing the duck breast into thin strips, put to the side while you prepare the marinade.
Mix together the ingredients of the marinade together and pour over your duck breast. Wrap in clingfilm or cover with a tea towel and pop it into the fridge for at least two hours, but ideally overnight.
C O O K I N G:
Once the marinade is completed, remove the duck from the fridge and place your cornflour in a large bowl. Carefully coat each strip in the cornflour, shaking off any excess and placing to the side, ready for frying.
Grab a deep frying pan or even saucepan, place your oil in and heat to high. You’ll know your oil is ready if you place a wooden skewer in and it starts to fizz.
Carefully place each strip in the oil, I opted for around 5/6 strips each time.
Cook until the meat is no longer pink and the juices run clear. Each batch should take about 4-6 minutes, but this is variable dependent on the size of your strips. Make sure to turn them occasionally to ensure they cook evenly and achieve that gorgeous golden-brown colour.
Once each batch is done, place on some kitchen roll to soak up some of the excess oil.
If you’re looking for ‘extra crispy’ duck, simply return each batch to the the oil for a second round.
A S S E M B L I N G:
Once the duck is fried, begin on assembling your salad.
Start by removing the skin of the watermelon to expose the flesh, cut into big chunks, place in a bowl.
Drain your bamboo shoots and carefully pat them dry, this is to avoid too much moisture in the salad when it comes to serving later.
Slice them each into thin strips, along with your spring onions, red pepper, and orange. Add them to your salad bowl.
Roughly chop your coriander, then add.
Once all the chopping is done, place a frying pan on a medium-high heat and add your sesame seeds and chopped cashew nuts. Toast until they are golden-brown, this should only take a few minutes. Make sure to keep moving them around to avoid any burning.
Allow them to cool before adding about 2/3 to your salad, along with the chilli flakes.
D R E S S I N G:
Squeeze the juice of one lime to a bowl with your honey, vinegar, soy, and hoisin.
Grate your ginger and finely chop it, repeating this with the garlic clove, using a garlic press if you have one. Combine to the liquid mix.
Remove the seeds from the chilli and finely chop, add this to the bowl.
Stir it all together and dependent on the consistency, begin adding the water. The dressing should ideally be pourable, so if you’re finding that it’s a little stiff, add some more. If you’re finding that it’s too runny, you can always add some cornflour to thicken it up.
It’s time to assemble. Add your crispy duck to your salad mix and gently pour over your dressing, tossing gently as you don’t want that duck to go soggy! Plate up and top with the other 1/3 of your cashews and sesame seeds, and any leftovers if you have them. I added some extra spring onion, coriander, and a squeeze of some fresh lime juice.
Enjoy!