Confit Duck & Watermelon Salad

Nigel Barden
6 days ago
2 min read

CHÂN VỊT HẦM VỚI GỎI DƯA HẤU

by Thuy Diem Pham from One Pan Vietnam (Quadrille)

Photography: Laura Edwards

This dish combines the richness of duck confit infused with bold Vietnamese flavours, and the vibrant freshness of a watermelon salad. The sweet, tangy tamarind dressing ties everything together, creating a perfect balance of flavours. Definitely one to bookmark for watermelon season!

Takes 3½ hours, plus curing — serves 2

Ingredients

2 duck legs

1 tbsp flaky sea salt

2 garlic cloves, crushed

2 tsp five-spice powder

500ml (17fl oz/generous 2 cups) duck fat (or enough to submerge the duck legs)

8 star anise

10g (1/3oz) cinnamon stick

FOR THE SALAD

200g (7oz) watermelon, cubed

100g (3½oz) lamb’s lettuce

10g (1/3oz) Thai basil, leaves picked

10g (1/3oz) coriander (cilantro), leaves picked

300ml (10fl oz/1¼ cups) tamarind sauce (see recipe below)

Method

Rub the duck legs with the salt, garlic and five-spice, then leave to cure in the fridge for at least 1 hour, or overnight if possible.

Rinse the duck legs, then pat dry. Preheat the oven to 120°C/100°C fan/250°F/Gas ½.

In a deep ovenproof dish, submerge the duck legs in duck fat, adding the star anise and cinnamon stick. Cook in the oven for 2½ hours, until the meat is fall-off- the-bone tender. Remove from the oven and leave to cool in the fat.

Increase the oven temperature to 180°C/160°C fan/ 350°F/Gas 4.

Pour the fat out of the dish, then place back in the oven and roast the duck legs for a further 25–30 minutes until the skin is crispy and golden.

While the duck is roasting, prepare the salad by gently tossing together the watermelon, lamb’s lettuce, Thai basil and coriander in a large bowl.

Drizzle the tamarind sauce over the watermelon salad, tossing lightly to ensure an even coating.

Either plate the crispy confit duck and serve with the salad or pull the meat from the bones, slice or tear into pieces and use to top the salad.

Tamarind Sauce

A versatile balance of natural sweet and sour flavours, perfect for seafood, stir-fries, salads and roasted vegetable dishes.

Takes 10 minutes — makes 1.4 litres (3 pints)

Ingredients

900g (2lb) cane sugar

300ml (10fl oz/1¼ cups) warm water

450g (1lb) tamarind paste

500ml (17fl oz/generous 2 cups) fish sauce

180g (6½oz) red chillies, finely chopped (or 50g/1¾oz bird’s eye chillies)

120g (4oz) garlic, finely chopped

Method

Add the sugar and warm water to a large bowl, stirring well until dissolved.

Mix in the tamarind paste and fish sauce, then leave to cool.

Once completely cooled, stir in the chilli and garlic.

Store in an airtight container in the fridge for up to a week.

Note

For a longer shelf life, bring the sugar, water, tamarind paste and fish sauce to the boil in a pan. Skim off any impurities, then leave to cool completely before adding the chilli and garlic. This version keeps for up to 3 months in the fridge.

Drinks tasted on air, alongside the dish: