1 duck breast
100g fresh watermelon diced
75g fresh pistachios shelled and roasted
2 tbsp chermoula*
3 tbsp lemon juice
5 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
*a Middle Eastern “pesto” (see recipe on this site)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Over a low flame, cook seasoned duck breast, skin side down until crisp and rendered, turning once to seal flesh, and allow to rest for ten minutes.
Pick herbs into mixing bowl, add watermelon and sliced duck breast, and all remaining ingredients, mix lightly and serve.