Page 45 - The Australian Womens Weekly Food

Summer Lovin’ In Season

GRILLEDWATERMELON& DUCK, RASPBERRY
MOZZARELLA SALAD WITH & CORIANDER SALAD DID YOU
RASPBERRY DRESSING PREP + COOK TIME 25 MINUTES SERVES 4 KNOW?

PREP + COOK TIME 15 MINUTES There are more
2 large duck breast fillets (440g)
(+ REFRIGERATION) than 200 species
100g baby leaf salad with
SERVES 4 AS A STARTER OR SIDE of raspberries, in
beetroot leaves
hues from gold to
¼ medium watermelon (1.5kg) ¼ cup (40g) roasted cashews black. They have
3 cups (120g) loosely packed ½ cup loosely packed fresh been crossed with
watercress coriander leaves blackberries to create
2 drained buffalo mozzarella (260g), 125g raspberries
loganberries, while
torn into pieces boysenberries are
1 tablespoon finely grated lemon rind TAMARI DRESSING a cross between
1 tablespoon dried pink peppercorns ¼ cup (60ml) lime juice blackberries and
1½ teaspoons honey
loganberries. And,
RASPBERRY DRESSING ½ teaspoon sesame oil unlike most fruits,
125g raspberries 3 teaspoons tamari
they won’t keep
2 tablespoons raspberry vinegar ripening once picked.
1 tablespoon honey 1 Preheat oven to 200°C/180°C fan.
2 tablespoons olive oil 2 Pat duck breasts dry with paper
towel. Lightly score the skin in a
1 Make raspberry dressing. criss−cross pattern. Season skin with
2 Remove rind from watermelon. salt. Place duck, skin−side down, in
Cut in half lengthways then into a cold ovenproof frying pan over
1cm−thick triangles. medium heat. Once duck has begun
3 Heat a large grill plate (or grill to sizzle, cook for 5 minutes or until
or barbecue) until smoking hot. skin is golden. Turn; cook for a
Grill watermelon, in batches, for further minute. Transfer pan to oven;
50 seconds each side or until roast, uncovered, for a further
charred lightly. Transfer to a plate; 6 minutes or until cooked to your
refrigerate for 20 minutes. liking. Duck breast is best served
4 Arrange watermelon and slightly rare in the centre. Remove
watercress on a platter. Top with from pan; rest, covered, for 5 minutes.
mozzarella, rind and peppercorns; Slice duck breasts diagonally.
drizzle with raspberry dressing. 3 Meanwhile, make tamari dressing.
4 Serve duck with salad leaves,
RASPBERRY DRESSING cashews, coriander and raspberries;
Place half the raspberries in a medium drizzle with dressing.
bowl; mash lightly with a fork. Stir
in vinegar, honey and oil; season to TAMARI DRESSING
taste. Tear remaining raspberries in Whisk ingredients in a small jug.
half, stir into dressing.

SERVING SUGGESTION
Serve with barbecued meat or fish.

AWW FOOD • ISSUE THIRTY FIVE 45