Spiced duck salad with pickled watermelon

Name: Spiced duck salad with pickled watermelon
Cook time: 1 h 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: ¼ seedless watermelon (about 500g), rind removed; 60ml gin or pastis; 2 tsp flaked salt; 2 tsp caster sugar; 150g tapioca flour; 2 tbsp baharat spice; 4 confit duck legs; 1 egg white, whisked; oil, for shallow-frying; 1 white onion, finely sliced; 2 limes, flesh diced; 2 handfuls of mint leaves; 2 handfuls of pomegranate seeds; 4 small ripe heirloom tomatoes, sliced; 80g very green pistachio nut kernels

Karen Martini

September 16, 2022

Crispy confit duck salad with gin-pickled watermelon.Benjamin Dearnley

Time:1-2 hoursServes:4

Exotic and captivating, this salad is a dinner host's secret weapon. With pops of herbs, heat, and sweet and sour notes, the contrast between the pickled watermelon and the crisp, salty duck is a revelation. A perfect starter for warmer days ahead.

Ingredients

¼ seedless watermelon (about 500g), rind removed
60ml gin or pastis
2 tsp flaked salt
2 tsp caster sugar
150g tapioca flour
2 tbsp baharat spice
4 confit duck legs
1 egg white, whisked
oil, for shallow-frying
1 white onion, finely sliced
2 limes, flesh diced
2 handfuls of mint leaves
2 handfuls of pomegranate seeds
4 small ripe heirloom tomatoes, sliced
80g very green pistachio nut kernels

For the pomegranate dressing

juice of 2 limes
3 tbsp pomegranate molasses
2 tbsp extra virgin olive oil
1 tsp caster sugar

Method

Step 1
Slice the watermelon flesh into 3cm cubes and transfer to a tray. Sprinkle the gin, salt and sugar over the watermelon. Chill for 1 hour.
Step 2
Combine the dressing ingredients in a bowl, set aside.
Step 3
In a shallow bowl, combine the tapioca flour and baharat spice.
Step 4
Dust the confit legs in the spiced flour mix, dip it in the egg white, then in the flour mix again. Heat 10cm of oil in a deep frypan until it reaches 170C; it should sizzle when you add the duck. Fry the duck two legs at a time until very crisp (about 5 minutes on each side). Drain.
Step 5
In a bowl, mix the white onion, diced lime, mint leaves and pomegranate seeds together.
Step 6
Drain the pickled watermelon, then arrange it on a serving plate with the tomato. Spoon over a little dressing, top with the fried duck, then pour over the remainder of the dressing. Add the onion mix on top and finish by sprinkling over the pistachio nuts.