Duck Watermelon Herb Salad With Roast Cashews Recipes

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DUCK, WATERMELON & HERB SALAD WITH ROAST CASHEWS



Duck, watermelon & herb salad with roast cashews image

The sour element in this recipe really cuts through the rich duck meat and cashews

Provided by John Torode

Categories     Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 13

4 medium duck breasts , skin on
2 cos or Ruby gem lettuces
150g bag radishes , thinly sliced
3 spring onions , cut into long strips
2 pink grapefruit , segmented
400g watermelon , cut into thumb-size chunks
good handful each mint, coriander and Thai basil, leaves picked
100g bag roasted salted cashews , roughly chopped
1 red and 1 green bird's-eye chilli , deseeded and chopped
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp palm sugar or light muscovado sugar
1 tbsp tamarind paste (see tip, below)

Steps:

  • Place the duck breasts, skin-side up, on a board. Score the skin all the way through, cutting down to, but not into, the flesh. Make sure you score all the way to the edges. This will ensure the skin doesn't pull the flesh in as it shrinks.
  • Season the skin with a generous amount of salt and freshly ground black pepper. Place the duck, skin-side down, in a solid heavy-based cold pan, then put the pan over a medium heat. Now do not touch anything, do not move the pan. What will happen over the next 10-12 mins is that the fat under the skin will slowly melt, then the skin will brown and go crisp. Once all the fat has run from the skin, there will be a good 1-2cm of duck fat in the pan. Spoon off the excess fat, season the flesh side now (not before), then turn the duck over. Cook for 2 mins, then increase the temperature to full for just 1 min. Take off the heat, then leave in the pan to rest for 5 mins.
  • For the dressing, put all the ingredients into a small food processor and whizz. Remove the 2 outer leaves from each head of lettuce and discard, then peel the leaves away, one at a time. Lay them out on a big serving plate.
  • Thinly slice the duck, then toss with the radishes, spring onions, grapefruit, watermelon, herbs and some of the dressing. Spread over the leaves and scatter the nuts over the top. Drizzle more dressing over and serve.

Nutrition Facts : Calories 880 calories, Fat 62 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 2.16 milligram of sodium

WARM DUCK SALAD



Warm Duck Salad image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

2 boneless duck breasts, skin on (about 12 to 14 ounces each)
Kosher salt
1 tablespoon minced shallots
2 1/2 tablespoons good sherry vinegar
1 teaspoon grated orange zest
1/2 cup good olive oil
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
Navel oranges, peeled, cut in 1/2, and sliced
1/2 pint fresh raspberries
1 cup toasted whole pecan halves

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
  • Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
  • For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

HERB WATERMELON FETA SALAD



Herb Watermelon Feta Salad image

This is a delicious summer salad. The ingredients really go well together.

Provided by Michelle English

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 10

½ large chilled seedless watermelon, cut into 1-inch cubes
1 small red onion, sliced
1 cup thinly sliced fresh basil leaves
1 cup chopped fresh cilantro
½ cup minced fresh mint leaves
2 limes, juiced
1 (4 ounce) package crumbled feta cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar, or more to taste
salt and ground black pepper to taste

Steps:

  • Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 31.1 g, Cholesterol 8.4 mg, Fat 6 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 111.9 mg, Sugar 24.5 g

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