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
