Slow-roast honey duck with watermelon salad recipe
 Meltingly soft duck and watermelon salad make a surprisingly good pair – perfect for a lighter Sunday lunch. 1 x 2.5kg/5lb 8oz oven-ready whole duck1 tsp black peppercorns, cracked1 tsp coriander seeds, cracked1 tsp sea salt 200g/7oz runny honey 50ml/2fl oz light soy sauce 1 x 2.5kg/5lb 8oz oven-ready whole duck 1 tsp black peppercorns, cracked 1 tsp coriander seeds, cracked 1 tsp sea salt 200g/7oz runny honey 50ml/2fl oz light soy sauce ¼ watermelon, flesh cut into cubes 200g/7oz breakfast radishes, trimmed and sliced20g/¾oz fresh coriander, roughly chopped6 spring onions, trimmed and sliced25–50ml/1–2fl oz red wine vinegar 25ml/1fl oz runny honey4 tbsp olive oil ¼ watermelon, flesh cut into cubes 200g/7oz breakfast radishes, trimmed and sliced 20g/¾oz fresh coriander, roughly chopped 6 spring onions, trimmed and sliced 25–50ml/1–2fl oz red wine vinegar 25ml/1fl oz runny honey 4 tbsp olive oil Method To make the duck, preheat the oven to 180C/160C Fan/Gas 4.Score the duck skin 8–10 times on both sides with a sharp knife, taking care not to cut through to the meat. Place the duck on a wire rack and place the rack in a roasting tin. Sprinkle the peppercorns, coriander seeds and sea salt over the meat and rub the ingredients thoroughly into the skin.Roast the duck for 30 minutes, then remove from the oven. Carefully pour off any fat that has accumulated in the roasting tin into a jar. The fat will keep for 1 week in the fridge.Mix the honey and soy sauce together in a small bowl. Pour the honey mixture over the duck and put back in the oven for a further 1½ hours, basting every 15–20 minutes. Remove from the oven and leave to rest for 15 minutes.To make the salad, place the watermelon, radishes, coriander and spring onions in a bowl. Mix the vinegar with the honey and olive oil in a small bowl, then drizzle over the salad just before serving.Carve the duck and arrange the salad on four plates or bowls. Top with pieces of duck to serve. To make the duck, preheat the oven to 180C/160C Fan/Gas 4. To make the duck, preheat the oven to 180C/160C Fan/Gas 4. Score the duck skin 8–10 times on both sides with a sharp knife, taking care not to cut through to the meat. Place the duck on a wire rack and place the rack in a roasting tin. Sprinkle the peppercorns, coriander seeds and sea salt over the meat and rub the ingredients thoroughly into the skin. Score the duck skin 8–10 times on both sides with a sharp knife, taking care not to cut through to the meat. Place the duck on a wire rack and place the rack in a roasting tin. Sprinkle the peppercorns, coriander seeds and sea salt over the meat and rub the ingredients thoroughly into the skin. Roast the duck for 30 minutes, then remove from the oven. Carefully pour off any fat that has accumulated in the roasting tin into a jar. The fat will keep for 1 week in the fridge. Roast the duck for 30 minutes, then remove from the oven. Carefully pour off any fat that has accumulated in the roasting tin into a jar. The fat will keep for 1 week in the fridge. Mix the honey and soy sauce together in a small bowl. Pour the honey mixture over the duck and put back in the oven for a further 1½ hours, basting every 15–20 minutes. Remove from the oven and leave to rest for 15 minutes. Mix the honey and soy sauce together in a small bowl. Pour the honey mixture over the duck and put back in the oven for a further 1½ hours, basting every 15–20 minutes. Remove from the oven and leave to rest for 15 minutes. To make the salad, place the watermelon, radishes, coriander and spring onions in a bowl. Mix the vinegar with the honey and olive oil in a small bowl, then drizzle over the salad just before serving. To make the salad, place the watermelon, radishes, coriander and spring onions in a bowl. Mix the vinegar with the honey and olive oil in a small bowl, then drizzle over the salad just before serving. Carve the duck and arrange the salad on four plates or bowls. Top with pieces of duck to serve. Carve the duck and arrange the salad on four plates or bowls. Top with pieces of duck to serve. Recipe tips You can use any leftover duck fat to cook roast potatoes in.