Crispy Duck, Watermelon and Cashew Salad with Chilli Dressing
By OcadoLife
Published on 18 July 2024
“Australian food is a real fusion and this Crispy Duck, Watermelon and Cashew Salad with Chilli Dressing is a lovely mix of East meets West,” says Lisa Faulkner. “It always reminds me of sitting in the Sydney sunshine with a glass of chilled chardonnay.”Time and servings
50 minsTotal time
4Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 0.5 aromatic crispy duck
- 50g unsalted cashews
- 2 birdseye chillies
- 2 tbsp fish sauce
- 2 tbsp lime juice (from approx. 1 lime)
- 2 tbsp palm sugar
- 1 carrot, cut into matchsticks or grated
- 8 radishes, sliced
- 2 salad onions, thinly sliced
- 200g watermelon, peeled and cut into bite-sized chunks
- 1 (220g) tin water chestnuts, drained
- 25g coriander
- 25g thai basil
- 2 romaine lettuces, leaves separated
- 2 tbsp crispy onions
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Place the duck in a roasting tin and roast in the oven for 30 mins or as per pack instructions.Step 2
Spread out the cashews on a small baking tray; toast in the oven with the duck for the final 5-10 mins of cooking time, until golden. Leave to cool.Step 3
Meanwhile, combine the chillies, fish sauce, lime juice and palm sugar in a small bowl; whisk well.Step 4
Put the carrot, radish, salad onion, watermelon and water chestnuts into a bowl and toss together. Tear in the coriander and thai basil and set aside.Step 5
Arrange the lettuce leaves around the edge of a serving bowl. Remove the duck from the oven and shred the meat; toss with the watermelon and veg. Carefully tip into the middle of the lettuce leaves, then pour over the dressing and scatter with the cashews and crispy onions.