Colorful Salad with Duck and Melon

Ingredients

• 200 g Swiss chard
• 400 g watermelon flesh
• 100 g soy sprouts
• 2 Spring Onions
• 1 duck breast fillet (ca. 350 g)
• 1 tsp five-spice mix
• 4 tbsp plant oil
• Salt
• ground pepper
• a handful fresh coriander leaves
• 3 tbsp Sesame oil
• 2 tbsp Lime juice

Instructions

1. 1.

   Clean, wash and generously slice the Swiss chard; reserve the white tough stems for another use. Cut the watermelon into bite‑size pieces. Rinse and dry the sprouts. Trim the spring onions, wash them and cut diagonally into ~2 cm rolls.

2. 2.

   Wash the duck breast, pat it dry, score the skin side in a diamond pattern and rub with five‑spice powder. Heat 2 tbsp oil in a pan and sear the duck for about 2–3 minutes per side, then remove and drain the oil. Let the duck cool slightly. Meanwhile, wilt the chard in a pan with 2 tbsp oil until it just softens. Season with salt and pepper and set aside.

3. 3.

   Slice the cooked duck into ~2 cm thick strips and crisp them again in a pan with 1 tsp oil. Wash and pat dry the coriander. Arrange the chard, sprouts, watermelon cubes, coriander and crispy duck on plates decoratively. Drizzle with sesame oil and lime juice, optionally season further, and serve.