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Duck and watermelon are a great match and the spicy coconut dressing is the perfect foil to such a good partnership. If you don’t have time to roast your own duck, buy one from a Chinese restaurant.
Make the dressing first by heating the oil in a small saucepan. Add the curry paste and cook for 5 minutes, stirring, to ensure the paste doesn’t burn or stick.
Transfer the paste to a mixing bowl, then add remaining dressing ingredients. Mix well and set aside to marinate for 15 minutes.
Meanwhile, in a large serving dish, combine the duck and the remaining salad ingredients.
Pour the dressing over the duck salad and garnish with extra Vietnamese mint or coriander.
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