Crispy Duck Salad

A zingy salad featuring crispy roasted duck legs tossed with chilled watermelon, pomegranate, fresh herbs, and a spicy lime dressing.

Duck High Protein Dairy Free Salad Watermelon

Estimated Nutrition

Calories

645.1

kcal / serving

2580.4 kcal total

Carbs

24g

per serving

95.8 g total

Fat

48.9g

per serving

195.4 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dark Soy Sauce

Thai Fish Sauce

Fruits

0.5

piece

Watermelon

chilled, skin removed, flesh chopped

piece

Pomegranate

seeds only

piece

Lime

juice only

Meat

piece

Duck Leg

large

NutsSeeds

0.5

bunch

Mint

fresh leaves picked and roughly torn

bunch

Coriander

large bunch, leaves picked and stalks chopped

0.5

tsp

Sichuan Pepper

ground

Vegetables

piece

Red Chilli

to taste

Method

Preheat the oven to 160°C.

Roast the duck legs skin-side up on a wire rack for 105 to 120 minutes until crisp.

Let the duck cool for 15 minutes while reserving the rendered fat.

Combine chopped watermelon, pomegranate seeds, mint, coriander, and chillies in a large bowl.

Flake the cooled duck meat from the bones and add it to the fruit mixture.

Dress the salad with soy sauce, fish sauce, lime juice, and duck fat to taste.

Season with Sichuan pepper and serve immediately.