This article was written for Annabel & Grace, which is now part of Rest Less.
Duck & Charentais Salad
Ingredients serves 4
3/4 large duck legs
1⁄2 chilled Charentais, skin removed, flesh chopped (or any melon that takes your fancy – watermelon works well)
1 fresh pomegranate, seeds only
Handful fresh mint leaves, roughly chopped
Large bunch coriander, finely chopped (I love the stalks too but, of course, it’s up to you)
Red chilli, finely sliced
2 tbsp dark soy sauce
2 tbsp Thai fish sauce
2 limes, juice only
Fresh black pepper and rock salt
How to prepare
1. Preheat the oven to 160C/350F/Gas 4.
2. Place the duck legs on a trivet (or any wire rack you have handy) in a roasting tin and roast for 1.5 – 2 hours until the skin is crispy. Set aside to cool.
3. In a large bowl, mix together the chopped melon and pomegranate seeds. Stir in the mint, chilli and coriander.
4. Pull off the meat from the bone and add it to the watermelon and pomegranate mixture. Whisk up the soy, Thai fish sauce and lime juice and drizzle over. Season and toss gently.