Duck and Watermelon Salad
Prep: 10 minutes
Cook: 45 minutes
Cook: 45 minutes
Easy
Serves 6
Ingredients
-
For the duck
2 duck legs -
sea salt, to season
-
For the dressing
50ml Belazu Pomegranate Molasses -
25ml Belazu Gran Reserva Sherry Vinegar
-
120ml Belazu Early Harvest EVOO
-
2 tsp sumac
-
2 tsp sugar
-
1 tsp fine sea salt
-
a few grinds of black pepper
-
For the salad
1 jar Belazu Gordo Chickpeas -
2 tbsp Belazu Early Harvest EVOO
-
6 mixed colour radishes, sliced
-
1/4 watermelon, cut into 2cm cubes
-
2 baby gem lettuce, root removed and leaves separated
-
a small bunch of mint, leaves picked
-
4 spring onions, finely sliced
Method
- Step 1: Set your oven to 170C Fan. Lay the duck legs into a small oven tray and season generously with salt. Roast in the oven for 45 minutes until golden and the meat pulls away from the bone.
- Step 2: Whisk together the ingredients for the dressing, taste to check the seasoning then set aside until ready to assemble.
- Step 3: Drain the jar of Chickpeas from their liquid then give them a rinse and pat dry on some kitchen cloth or paper. Toss them in 2 tbsp Olive Oil then roast on an oven tray 180c for 10 minutes. You can also cook them in the air fryer, until crisp and nicely browned.
- Step 4: Remove the duck from the oven when it's ready and set aside to rest for 5 minutes. If you like, you can add the duck fat from the tray to the salad dressing. Once cool enough to handle, pull the duck apart into medium sized chunks, taking care to keep the skin separate so it stays crisp.
- Step 5: To assemble the salad, arrange the lettuce leaves onto a large platter, then top with the watermelon and radishes. Place the pieces of duck and duck skin all around the salad, then spoon the dressing generously over the top. Finish by scattering over the mint leaves, spring onions and crispy chickpeas.
