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.


  • 1 roast duck, de-boned and cut into pieces

  • 1.5 cups chopped watermelon

  • .33 cup roasted coconut, finely grated

  • .5 cup Vietnamese mint

  • .5 cup coriander leaves

  • 4 shallots, peeled and sliced finely

  • 5cm lemongrass, white part only, sliced

  • 1 telegraph cucumber, peeled and chopped coarsely

  • 2 large green chillies, seeded and sliced finely, lengthwise

  • Dressing

  • 2 tablespoons vegetable oil

  • 1 tablespoon red curry paste

  • 100ml coconut milk

  • 2 tablespoons fish sauce

  • 2 tablespoons caster sugar

  • 2 tablespoons black vinegar

  • 1 teaspoon five spice powder


  • 1.

    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.

  • 2.

    Transfer the paste to a mixing bowl, then add remaining dressing ingredients. Mix well and set aside to marinate for 15 minutes.

  • 3.

    Meanwhile, in a large serving dish, combine the duck and the remaining salad ingredients.

  • 4.

    Pour the dressing over the duck salad and garnish with extra Vietnamese mint or coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1547kj
  • Fat Total 140g
  • Saturated Fat 49g
  • Protein 41g
  • Carbohydrate 31g
  • Sugar 19g
  • Sodium 945mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Extract from 'The Red Spice Road Cookbook', RRP $49.95. © John McLeay 2010

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