Author: Suresh Dhamothiran

Name: Crisp Duck And Watermelon Salad
Yield: 4
Ingredients: 3 duck breasts, skin on; Groundnut or sunflower oil, for deep‑frying; 450g/1lb watermelon, peeled, deseeded and cut into 3cm/1¼1/4-inch cubes; 100g/3½oz red radishes, thinly sliced; 40g/1½oz bean sprouts, rinsed; 2 handfuls of watercress, thick stems removed; Large handful of fresh mint leaves; Large handful of fresh coriander leaves; 4 spring onions, sliced diagonally; 50g/1¾ oz unsalted cashews, dry‑roasted; Dressing; 1 tbsp fish sauce; 2 tbsp lime juice; 1 tbsp dark soy sauce; 2 bird’s-eye chillies, finely chopped; ½ tsp palm sugar (or caster sugar)

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