Duck, Watermelon & Herb Salad with Roast Cashews Recipe

Score the skin of the duck breasts and season with salt and pepper.

Heat a skillet over medium-high heat and place the duck breasts, skin side down. Cook for 5-6 minutes until the skin is crispy.

Flip the duck breasts and cook for another 3-4 minutes until medium-rare. Remove from heat and let it rest for 5 minutes, then slice into thin strips.

In a large bowl, combine the watermelon cubes, chopped herbs, and roast cashews.

In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to make the dressing.

Pour the dressing over the watermelon, herbs, and cashews mixture. Toss gently to combine.

Divide the salad into serving plates and top with the sliced duck.

Serve immediately and enjoy!