Sichuan duck & watermelon salad

• duck breasts↗2
• cucumber↗1
• spring onions↗4

  thinly sliced

• watermelon↗300g g

  chunks

• handful of coriander

  (about 15g), roughly chopped

• Sichuan peppercorns½ tsp tsp
• chilli flakes↗½ tsp tsp
• garlic clove↗1

  finely grated

• ginger↗5g g

  peeled and finely grated

• vegetable oil↗2 tbsp tbsp
• soy sauce↗2 tbsp tbsp
• rice vinegar↗2 tbsp tbsp
• honey↗2 tbsp tbsp

Step-by-step instructions

1. 1

   First, make the dressing. Crush the peppercorns using a pestle and mortar until finely ground. Mix in the chilli flakes, garlic and ginger.

2. 2

   Heat the vegetable oil in a small saucepan over a medium-high heat for 1 min, then carefully pour the hot oil into the peppercorn mix. Add the soy sauce, rice vinegar and honey and stir well to combine, then set aside.

3. 3

   Heat the oven to 200C/180C fan/gas 6. Pat the skin of the duck breast dry using kitchen paper, then score the skin and season with salt on both sides.

4. 4

   Lay the duck skin-side down in a hot, dry, non-stick pan set over a medium heat. Cook undisturbed for 5 mins, until the skin is golden brown and crisp. Turn and cook for 1 min more, then transfer to a baking tray. Roast for 10 mins for pink, or longer if you prefer. Transfer to a chopping board to rest for 10 mins, then slice into thin strips.

5. 5

   Gently bash the cucumber with a rolling pin until it breaks up into large pieces, then chop these into bite-sized pieces. Transfer to a large bowl along with the spring onions, watermelon, coriander and some seasoning. Add all but 2 tbsp of the dressing, and toss to coat.

6. 6

   Transfer the salad to a platter and top with the duck slices. Drizzle the remaining dressing over, then serve.