The changeable spring weather here in New York often has one wishing for something light while still yearning for something comforting. I have the perfect salad for those moments – duck and watermelon salad. It’s a beautiful display of ingredients that are also perfectly yummy.
This duck and watermelon salad is just an opener. It can be served as an amuse bouche or an appetizer. The duck is served cold or just warm, and all the fat should be removed. It’s a delicious combination of flavors, you’ve got to try it.
The dressing is a reduction of honey, balsamic vinegar, saba and water. It’s sweet and tangy but doesn’t overpower the duck and watermelon. The duck and watermelon are the stars in this dish, so you should buy the best you can find.
If you’re having a dinner party and want to wow your guests but keep the fuss in the kitchen down to a minimum, then this duck and watermelon salad should be your pick. You can prepare all of the elements to this dish in advance, a day before even. All you need to do on the day of your dinner party is to ensure all of the ingredients are at room temperature then plate.
I used a squeeze bottle to create the droplets of dressing. Squeeze bottles make it real easy to garnish food, you should make sure you have a few in your kitchen. For this dish, all you have to do is carefully, squeeze a little dressing out of the bottle so that you have a small droplet in place, and continue around the food to create a pattern – easy!
Do not be intimidated by the elegance of this duck and watermelon salad, it’s truly so easy to create. Get the ingredients today and give it a whirl.
Duck and Watermelon Salad
Ingredients
- 1/4 cup honey
- 2 tbsp balsamic vinegar
- 1 tbsp saba
- 1/4 cup water
- 1 duck breasts approx. 8oz
- 2 cups watermelon cut into 1" cubes
- Handful of arugula
Equipment & Utensils
- Saucepan
- Skillet
Instructions
- Place honey, balsamic vinegar, saba and water in a saucepan and place on high heat.
- Once ingredients begin to bubble, lower heat to medium and stir continuously.
- Stir until dressing reduces by one quarter then remove from heat and set aside.
- Heat skillet until very hot then carefully place duck breast into skillet skin down.
- Cook until skin is golden (approx. 5 mins) then turn duck breast over and place in a preheated oven at 400.
- Cook in oven for 5-8 minutes dependent upon thickness of duck breast.
- Remove from oven and allow to rest and cool.
- Once sauce and duck has cooled, remove skin from duck and discard and cut into 1" cubes. See photos for guidance.
- Divide duck and watermelon into four portions, then arrange those portions on four plates.
- Place arugula leaves on top.
- Transfer dressing into squeeze bottle, then dot dressing around the duck, watermelon and arugula.
- Serve immediately.
