Great Eastern Duck Salad from Mighty Spice Express Cookbook by John Gregory-Smith
HEAT THE OIL in a frying pan over a high heat. Meanwhile, score the fat on the duck breasts and season both sides with salt. Carefully put the duck in the hot pan, skin-side down, and reduce the he...
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Ingredients
- sea salt
- 55 g/2 oz/heaped ⅓ cup cashew nuts
- 1 handful of mint leaves
- 75 g/2½ oz/2½ cups watercress
- ¼ tsp chinese five-spice powder
- 1 tsp light soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp olive oil
- 2 duck breasts (about 165 g/5¾ oz each)
- 350 g/12 oz watermelon
- ½ red chilli
- ½ lime
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