Roast duck with spicy coconut and watermelon

Duck and watermelon are a great match and the spicy coconut dressing is the perfect foil to such a good partnership. If you don’t have time to roast your own duck, buy one from a Chinese restaurant

1 roast duck, de-boned and cut into pieces (see Meat & Poultry)

1½ cups chopped watermelon

1/3 cup roasted coconut, finely grated

½ cup Vietnamese mint

½ cup coriander leaves

4 shallots, peeled and sliced finely

5cm (2in) lemongrass, white part only, sliced

1 telegraph cucumber, peeled and chopped coarsely

2 large green chillies, seeded and sliced finely, lengthwise

Dressing

2 tablespoons vegetable oil

1 tablespoon red curry paste

100ml (3½fl oz) coconut milk

2 tablespoons fish sauce

2 tablespoons caster sugar

2 tablespoons black vinegar

1 teaspoon five spice powder

Make the dressing first by heating the oil in a small saucepan. Add the curry paste and cook for 5 minutes, stirring, to ensure the paste doesn’t burn or stick.

Transfer the paste to a mixing bowl, then add remaining dressing ingredients. Mix well and set aside to marinate for 15 minutes.

Meanwhile, in a large serving dish, combine the duck and the remaining salad ingredients. Pour the dressing over the duck salad and garnish with extra Vietnamese mint or coriander.

Serves 4