Watermelon, Duck & Cashew salad

I first sampled this dish in a Asian fusion restaurant on St. John street called Cicada. unfortunately this restaurant has since closed which is a good prompt for me to make it at home.


2 Duck legs, slow roasted for 3 hours on 170
1/2 a baby watermelon cubed
Handful of cashew nuts roasted
6 sliced radishes
6 spring onions
Cherry tomatoes
1/2 bag of bean sprouts

Once the duck is cooked and cooled strip the meat from the bones and chop. Then assemble the salad and sprinkle a handful of fresh chopped coriander leaves.

For the dressing

Combine the following ingredients and keep tasting until you are happy with the flavour.

Dried chillies
Sesame oil
Fish oil
Soya sauce
Squeeze of fresh lemon & lime juice


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