Duck, watermelon & coriander salad

Cooking Salads Duck, watermelon & coriander salad

Treat the family to Dani Venns delicious duck, watermelon and coriander salad, served with a gorgeous plum dressing and garnished with sesame seeds and crushed peanuts.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Cook duck breasts according to packet instructions, when cooked, slice breasts thinly.
  2. Combine mint, coriander, bean sprouts, spring onion in a large mixing bowl. Place cucumber and watermelon in separate mixing bowl.
  3. Mix together plum sauce, hoisin sauce and water, set aside.
  4. When ready to serve salad, combine herb mix, watermelon and cucumber and duck, dress salad just before serving. Garnish with white sesame seeds and crushed peanuts. Serve immediately.

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2 Peking duck breasts
1/2 cup mint , roughly torn
1 cup coriander leaves , washed
1 cup bean sprouts, rinsed
3 spring onions, thinly sliced
1 Lebanese cucumber, peeled into ribbons
1/4 watermelon, rind removed, sliced 1cm thick and cut into small triangles or dice
2 tsp sesame seeds
1/2 cup unsalted roasted peanuts, crushed
2 tbsp plum sauce
2 tsp hoisin sauce
2 tbsp water

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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