Crispy Duck & Watermelon Pomegranate & Cashew Recipe
Make Crispy Duck & Watermelon Pomegranate & Cashew Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Duck Preparation
Salad Preparation
Method
Duck Preparation
- 1
Prepare the Duck
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. This will help render the fat and achieve a crispy skin.
- 2
Season
Rub the duck breasts with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes.
- 3
Cook the Duck
Heat a skillet over medium heat and add the olive oil. Place the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes until the skin is crispy and golden brown. Flip and cook on the other side for an additional 4-5 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 4
Rest the Duck
Remove the duck breasts from the skillet and let them rest for at least 5 minutes before slicing.
Salad Preparation
- 5
Prepare the Watermelon
Cut the seedless watermelon into bite-sized cubes and place them in a large bowl.
- 6
Add Pomegranate and Cashews
Add the pomegranate seeds and raw cashews to the bowl with the watermelon.
- 7
Make the Dressing
In a small bowl, whisk together lime juice, honey, and a pinch of salt and black pepper to taste.
- 8
Combine
Pour the dressing over the watermelon mixture and gently toss to combine. Add the fresh mint leaves and mix lightly.
