Watermelon & Duck Confit Salad
Watermelon & Duck Confit Salad: Enjoy this delightful and easy to make dish from Oceania Cruises provided by Cruise Scoop.
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Cooking tools:
- Deep-frying thermometer
- Fine-mesh sieve
- Saucepan
- Stove
- Slotted spoon
- Tongs
- Mixing bowl
- Plate
- Paper towel
- Chef's knife
- Cutting board
- Spoon
- Glass
Ingredients
- ¾ cup palm sugar, coarsely chopped
- ¼ cup water
- ½ large shallot, coarsely chopped
- 1 lemongrass stalk, bulb portion only, coarsely chopped
- 1 kaffir lime leaf
- ½-inch piece galangal, peeled and coarsely chopped
- 1 to 2 tablespoons fish sauce
- 1 to 2 tablespoons tamarind concentrate
- Canola oil, for frying
- ½ cup raw cashew nuts
- Kosher salt
- 6 confit duck legs
- 2 to 4 tablespoons hoisin sauce
- 6 cups 1-inch-cube seedless watermelon
- ½ cup Thai basil or sweet basil leaves
- ½ cup mint leaves
- ½ cup cilantro leaves
- 1/3 cup thinly sliced shallot
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