Cooking with Paula McIntyre - Duck, watermelon and cucumber salad

Download Duck, watermelon and cucumber salad

Recipe

2 duck breasts
Salt to season
2 teaspoons honey
1 tablespoon sherry vinegar
¼ large watermelon
1 cucumber
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon soy sauce
Juice and zest 1 lime
2 tablespoons mint leaves
4 scallions, chopped
Handful coriander
50ml light oil

Score the fat on the duck and season with salt. Place fat side down in a cold pan over low heat and gently cook until the duck fat is golden and crisp – will take about 15 minutes. Turn over and cook through. Rest the duck breast ( keep the fat for potatoes or roast vegetables). Peel the watermelon and cut into 2cm dice. Peel the cucumber and finely slice.
Mix a tablespoon of the honey with the vinegar, lime juice, zest, sesame oil, oil and soy sauce. Brush the rested duck breast with the remaining hot and heat in a clean pan to caramelize. Slice thinly.
Mix the cucumber, watermelon, mint and scallions and dressing with half the dressing.
Spoon onto a platter and arrange the duck on top.
Scatter over the sesame seeds and coriander.

Published on Saturday, 26th July 2025.

Available Podcasts from Cooking with Paula McIntyre

Subscribe to Cooking with Paula McIntyre

We are not the BBC, we only list available podcasts. To find out more about the programme including episodes available on BBC iPlayer, go to the Cooking with Paula McIntyre webpage.