Crispy duck and watermelon salad
When roasting duck, it is important to drain off the fat that will accumulate in the tray. Remove the tray from the oven, put the duck on a plate, then carefully pour off the fat into a bowl. Return the duck to the rack and continue roasting. Repeat a few times during cooking.
Preparation: 30 minutes
Cooking: 90 minutes
1 whole duck, roughly 2kg
Chinese five-spice powder
1 medium watermelon, approx 1kg, cubed
4 tbsp hoisin sauce
1 large handful coriander, shredded
150g cashew nuts, toasted
Crispy onion salad topping pieces (optional)
2 tbsp toasted sesame seeds
1 dsp peanut oil
2 tsp sesame oil
Preheat the oven to 190°C
Wash and thoroughly dry the duck by dabbing with paper towel.
Prick the upper part of the breast and in between the breast and thigh with a skewer to help the fat escape.
Season with salt (to help the skin crisp) and then generously with Chinese five-spice inside and out.
Place the duck on a wire tray and roast for 30-40 minutes, breast down.
After 40 minutes turn the duck, reduce heat to 180°C and cook for a further 40-50 minutes, until tender and cooked through.
Leave to rest for 15 minutes then shred the meat and leave to cool. Mix with 3 tbsp of the hoisin sauce.
Cube and seed the watermelon and drain in a sieve to discard excess water. Then place in a mixing bowl with the shredded coriander.
Pile the watermelon on a plate, top with the duck, and garnish with cashew nuts, sesame seeds and crispy onion.
Drizzle over the oils and the remaining hoisin sauce and garnish with coriander leaves.