Watermelon & Duck Confit Salad | Cruise Scoop

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