Duck and watermelon salad recipe
 This fresh duck salad with a zingy soy and lime dressing is the prefect lunch or light dinner meal. 3 duck breasts, skin ongroundnut or sunflower oil, for deep frying450g/1lb watermelon, peeled, seeds removed and cut into 3cm/1¼in cubes100g/3½oz red radishes, thinly sliced40g/1½oz beansprouts, rinsed2 handfuls watercress, thick stems removedlarge handful fresh mint leaveslarge handful fresh coriander leaves4 spring onions, sliced diagonally50g/1¾oz unsalted cashews, dry-roasted 3 duck breasts, skin on groundnut or sunflower oil, for deep frying 450g/1lb watermelon, peeled, seeds removed and cut into 3cm/1¼in cubes 100g/3½oz red radishes, thinly sliced 40g/1½oz beansprouts, rinsed 2 handfuls watercress, thick stems removed large handful fresh mint leaves large handful fresh coriander leaves 4 spring onions, sliced diagonally 50g/1¾oz unsalted cashews, dry-roasted 1 tbsp fish sauce2 tbsp lime juice1 tbsp dark soy sauce2 bird's-eye chillies, finely chopped½ tsp palm sugar (or caster sugar) 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) Method To make the salad, place a frying pan over a medium heat and cook the duck breasts, skin-side down, for 3–4 minutes, until the skin is golden and crisp. Transfer to a board and leave to cool.To make the dressing, mix all of the ingredients together in a small bowl and set aside.Cut the meat from the duck breasts into 2.5cm/1in cubes. Preheat a deep fat fryer to 170C or heat 4–5cm/1½–2inches of oil in a deep frying pan to the same temperature, or until a cube of bread turns golden in 30 seconds. Fry the duck, in three batches, for about 2–3 minutes or until crisp. Drain briefly on kitchen paper.Mix together the watermelon, radish, beansprouts, watercress, herbs, spring onions and cashews in a salad bowl. Add the duck and dressing, toss lightly and serve. To make the salad, place a frying pan over a medium heat and cook the duck breasts, skin-side down, for 3–4 minutes, until the skin is golden and crisp. Transfer to a board and leave to cool. To make the salad, place a frying pan over a medium heat and cook the duck breasts, skin-side down, for 3–4 minutes, until the skin is golden and crisp. Transfer to a board and leave to cool. To make the dressing, mix all of the ingredients together in a small bowl and set aside. To make the dressing, mix all of the ingredients together in a small bowl and set aside. Cut the meat from the duck breasts into 2.5cm/1in cubes. Preheat a deep fat fryer to 170C or heat 4–5cm/1½–2inches of oil in a deep frying pan to the same temperature, or until a cube of bread turns golden in 30 seconds. Fry the duck, in three batches, for about 2–3 minutes or until crisp. Drain briefly on kitchen paper. Cut the meat from the duck breasts into 2.5cm/1in cubes. Preheat a deep fat fryer to 170C or heat 4–5cm/1½–2inches of oil in a deep frying pan to the same temperature, or until a cube of bread turns golden in 30 seconds. Fry the duck, in three batches, for about 2–3 minutes or until crisp. Drain briefly on kitchen paper. Mix together the watermelon, radish, beansprouts, watercress, herbs, spring onions and cashews in a salad bowl. Add the duck and dressing, toss lightly and serve. Mix together the watermelon, radish, beansprouts, watercress, herbs, spring onions and cashews in a salad bowl. Add the duck and dressing, toss lightly and serve.