Try this fresh and tasty duck recipe from Hugo Arnold.

"County Monaghan based Silver Hill Farm produce their secret hybrid variety of duck, to much acclaim, and their duck breasts would be delicious in this dish. You can collect any residual cooking fat in a sterilised jam jar, refrigerate it, and use on another day for crunchy roast potatoes." – Hugo Arnold

Yield: Serves: 4


  • 1 red chilli, finely diced
  • 2cm piece fresh ginger, grated
  • 1 lemon, juice only
  • Freshly ground black pepper
  • 1 tablespoon fish sauce
  • 2 tablespoons rapeseed oil
  • 2 duck breasts
  • 1/2 small watermelon, cut into 2 cm pieces
  • 30g/1oz watercress
  • 1 tablespoon olive oil
  • 1 tablespoon fish sauce
  • ½ lime, juice only


  1. Put the chilli, ginger, juice of the lemon, a pinch of the pepper, fish sauce and oil in a food processor and pulse to a smooth paste.
  2. Pour this purée over the duck breasts and allow to marinate for at least 2 hours (or overnight).
  3. Place a heavy-based griddle pan over a high heat, and sear the duck breasts on each side, then reduce the heat and cook for a further 10 minutes on each side. Remove from the heat and allow to rest.
  4. Prepare the dressing by whisking together the dressing ingredients until well combined, and set aside.
  5. Thinly slice the duck breasts and drizzle two-thirds of the dressing over the meat.
  6. Divide the watercress and watermelon between four salad plates and top with the dressed duck slices. Drizzle over the remaining third of dressing and serve immediately.