Recipe: Yellow watermelon and crispy duck salad from The Corner Pantry
By By Kit Waskom Pollard
For The Baltimore Sun|
Oct 06, 2014 at 4:39 PM
Corner Pantry chef and co-owner Neill Howell is known for his way with British specialties and his fresh, easy take on casual meals. Here, he combines some of late summer's best ingredients, from bright yellow watermelon to herbs clipped from the garden, in a colorful and simple-to-make salad.
Tossed with citrusy soy dressing and topped with duck cooked in its own fat then re-crisped in a hot oven, the salad is fresh, savory and full of late summer's most-loved flavors.
Yellow Watermelon & Crispy Duck Salad with Sesame Soy Dressing Yield: Two entrée-size salads
For the sesame soy dressing: 1 tablespoon yellow rock sugar (crystallized cane sugar available at Asian grocery stores and online) 1⁄2 cup light soy sauce 1 tablespoon toasted sesame seeds 3 tablespoons fresh lime juice Dash of Sriracha
To prepare the dressing:
1 Place the yellow rock sugar in a bowl. Pour the soy sauce into the bowl and stir until the sugar is dissolved.