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Spiced duck salad with pickled watermelon

Karen Martini
Karen Martini

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

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.

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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

  1. 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.

  2. Step 2

    Combine the dressing ingredients in a bowl, set aside.

  3. Step 3

    In a shallow bowl, combine the tapioca flour and baharat spice.

  4. 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.

  5. Step 5

    In a bowl, mix the white onion, diced lime, mint leaves and pomegranate seeds together.

  6. 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.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.watoday.com.au/goodfood/recipes/spiced-duck-salad-with-pickled-watermelon-20220915-h26fu7.html