Recipes Duck, watermelon & coriander salad

Recipes Duck, watermelon & coriander salad

Recipes Duck, watermelon & coriander salad

Recipes Duck, watermelon & coriander salad Treat the family to Dani Venn’s delicious duck, watermelon and coriander salad, served having a gorgeous plum dressing and garnished with sesame seeds and crushed peanuts. Duck, watermelon & coriander salad

Ingredients

  • 2 Peking duck breasts
  • 1/2 cup mint (about 1/2 a bunch), roughly torn
  • 1 cup coriander leaves (about 1 bunch), washed
  • 1 cup (100g) bean sprouts, rinsed
  • 3 spring onions, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/4 watermelon, rind removed, sliced 1cm thick and cut into small triangles or dice
  • 2 teaspoons sesame seeds
  • 1/2 cup unsalted roasted peanuts, crushed

Dressing

  • 2 tablespoons plum sauce
  • 2 teaspoons hoisin sauce
  • 2 tablespoons water

Method

  • Step 1

    Cook duck breasts according to packet instructions, when cooked, slice breasts thinly.

  • Step 2

    Combine mint, coriander, bean sprouts, spring onion in a large mixing bowl. Place cucumber and watermelon in separate mixing bowl.

  • Step 3

    Mix together plum sauce, hoisin sauce and water, set aside.

  • Step 4

    When ready to serve salad, combine herb mix, watermelon and cucumber and duck, dress salad just before serving. Garnish with white sesame seeds and crushed peanuts. Serve immediately.