Crispy Duck & Watermelon Salad

• Duck breast(2)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Five Spice(1 tsp)
• Water(300 g)
• Cucumber(1)
• Radish(4)
• Green Onions(3)
• Fresh mint(10 g)
• Coriander(10 g)
• Mixed Greens(120 g)
• Lime(2)
• Soy sauce(2 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Honey(1 tbsp)
• Bird Eye Chili(1)optional
• Sesame seeds(1 tbsp)

Method

1. 1

   Score the skin of the {Duck breast} in a shallow crisscross pattern, then season all over with {Salt}, {Black pepper}, and {Five Spice}. Set aside while you prepare the salad ingredients.

   ~5 min

2. 2

   Cut the {Water} into bite-size chunks, halve and slice the {Cucumber}, thinly slice the {Radish} and {Scallions}, and roughly pick the leaves from the {Fresh mint} and {Fresh cilantro}. Add everything to a large bowl with the {Mixed Greens}.

   ~8 min

3. 3

   Whisk the juice of {Lime} with {Soy sauce}, {Rice Vinegar}, {Sesame oil}, and {Honey}. Finely slice the {Fresh Chili} if using and stir it in.

   ~5 min

4. 4

   Place the {Duck breast} skin-side down in a cold nonstick pan. Set over medium heat and cook for 8 minutes to slowly render the fat and crisp the skin. Flip and cook for 4 minutes more until the duck is golden and still slightly pink in the center.

   ~12 min

5. 5

   Transfer the duck to a board and rest for 5 minutes. Sprinkle the {Sesame seeds} into the hot pan and toast for 1 minute in the residual heat.

   ~6 min

6. 6

   Thinly slice the rested duck. Add half the dressing to the salad and toss gently, then scatter through the duck slices and finish with the remaining dressing and toasted sesame seeds before serving.

   ~2 min