Name: Spiced duck salad with pickled watermelon
Cook time: 1 h 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: ¼ seedless watermelon (about 500g),rind removed; 60ml gin or pastis; 2 tsp flaked salt; 2 tsp caster sugar; 150g tapioca flour; 2 tbsp baharat spice; 4 confit duck legs; 1 egg white,whisked; oil,for shallow-frying; 1 white onion,finely sliced; 2 limes,flesh diced; 2 handfuls of mint leaves; 2 handfuls of pomegranate seeds; 4 small ripe heirloom tomatoes,sliced; 80g very green pistachio nut kernels

Ingredients

¼ seedless watermelon (about 500g),rind removed
60ml gin or pastis
2 tsp flaked salt
2 tsp caster sugar
150g tapioca flour
2 tbsp baharat spice
4 confit duck legs
1 egg white,whisked
oil,for shallow-frying
1 white onion,finely sliced
2 limes,flesh diced
2 handfuls of mint leaves
2 handfuls of pomegranate seeds
4 small ripe heirloom tomatoes,sliced
80g very green pistachio nut kernels

For the pomegranate dressing

juice of 2 limes
3 tbsp pomegranate molasses
2 tbsp extra virgin olive oil
1 tsp caster sugar

Method

Step1
Slice the watermelon flesh into 3cm cubes and transfer to a tray. Sprinkle the gin,salt and sugar over the watermelon. Chill for 1 hour.
Step2
Combine the dressing ingredients in a bowl,set aside.
Step3
In a shallow bowl,combine the tapioca flour and baharat spice.
Step4
Dust the confit legs in the spiced flour mix,dip it in the egg white,then in the flour mix again. Heat 10cm of oil in a deep frypan until it reaches 170C;it should sizzle when you add the duck. Fry the duck two legs at a time until very crisp (about 5 minutes on each side). Drain.
Step5
In a bowl,mix the white onion,diced lime,mint leaves and pomegranate seeds together.
Step6
Drain the pickled watermelon,then arrange it on a serving plate with the tomato. Spoon over a little dressing,top with the fried duck,then pour over the remainder of the dressing. Add the onion mix on top and finish by sprinkling over the pistachio nuts.