Duck and watermelon salad | Chinese
Crisp pan fried duck with Chinese 5 spice & hoisin sauce served on a bed of watercress, water melon & five spice roasted cashew nuts.
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
Ingredients
- black pepper (to taste)
- 60 grams cashew nuts
- 2 tsp chinese five spice
- 2 fillet duck breasts
- 1/2 whole fresh chilli
- 3 sprigs fresh mint
- 2 tbsp hoisin sauce
- 1/2 whole lime
- 1 tbsp olive oil
- salt (to taste)
- 1/4 tbsp sunflower oil
- 40 grams watercress
- 250 grams watermelon
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