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Serves 1.
Ingredients
• 1 duck breast
• 1 tbsp honey
• 2 tbsp hazelnut oil
• 2 tbsp soy sauce
• 1 lime, juice only
• 1/2 orange, juice only
• 1/2 red chilli, finely chopped
• 2 cm peice fresh root ginger, peeled, finely grated
• 2 tbsp cashew nuts
• 2 tbsp pistachio nuts, shelled
• 1/8 watermelon, rind removed, flesh cut into chunks
• 1 head chicory
• 1 handful watercress
Method
1. Score the skin of the duck with the tip of a sharp knife and remove any sinews. Season well with salt and freshly ground black pepper and add to a warm, rather than hot, frying pan, skin side down. Cook for 4-5 minutes, or until the fat begins to render out of the skin, the turn over and cook on the other side for a further 3-4 minutes. Remove from the pan and set aside to rest. Reserve the pan juices.
2. Make a dressing by mixing together the honey, hazelnut oil, soy sauce, lime juice, orange juice, chopped chilli and freshly peeled and grated ginger.
3. In a dry heated frying pan, toast both the cashew nuts and the pistachios for 2-3 minutes, shaking the pan frequently, or until golden-brown.
4. Place the watermelon into a bowl and add half of the chicory leaves and the watercress. Drizzle over the reserved pan juices from cooking the duck.
5. To serve, pile the watermelon salad onto a serving plate. Thickly slice the duck and arrange on top, then drizzle over the dressing. Serve.
Ingredients
• 1 duck breast
• 1 tbsp honey
• 2 tbsp hazelnut oil
• 2 tbsp soy sauce
• 1 lime, juice only
• 1/2 orange, juice only
• 1/2 red chilli, finely chopped
• 2 cm peice fresh root ginger, peeled, finely grated
• 2 tbsp cashew nuts
• 2 tbsp pistachio nuts, shelled
• 1/8 watermelon, rind removed, flesh cut into chunks
• 1 head chicory
• 1 handful watercress
Method
1. Score the skin of the duck with the tip of a sharp knife and remove any sinews. Season well with salt and freshly ground black pepper and add to a warm, rather than hot, frying pan, skin side down. Cook for 4-5 minutes, or until the fat begins to render out of the skin, the turn over and cook on the other side for a further 3-4 minutes. Remove from the pan and set aside to rest. Reserve the pan juices.
2. Make a dressing by mixing together the honey, hazelnut oil, soy sauce, lime juice, orange juice, chopped chilli and freshly peeled and grated ginger.
3. In a dry heated frying pan, toast both the cashew nuts and the pistachios for 2-3 minutes, shaking the pan frequently, or until golden-brown.
4. Place the watermelon into a bowl and add half of the chicory leaves and the watercress. Drizzle over the reserved pan juices from cooking the duck.
5. To serve, pile the watermelon salad onto a serving plate. Thickly slice the duck and arrange on top, then drizzle over the dressing. Serve.
