Heat the oven to 200C (180C fan).
First poach the duck. Bring the stock or bone broth to the boil in a large pan. Remove the skin from the duck, then add to the pan and poach until cooked to the centre, about 15 minutes, but check by cutting into it - it should be cooked to the centre with little or no red or pink. Shred the duck with a fork. See our poaching & shredding Tip. Place the shredded duck on a lightly greased baking tray, season with a little salt and Szechuan pepper and bake in the oven until crisp, about 6 minutes - test a piece to check it is crisp but still juicy in the centre. Reserve.
While the duck is cooking, prep your vegetables. Snip the spring onions into medium diagonal pieces. Slice the chillies into fine batons. Cut the watermelon into slices, remove the flesh and dice into medium cubes. Reserve on some kitchen paper to dry. Chop both herbs, see our herb Tip. Cut the halloumi into medium cubes, and place in a single layer on some kitchen paper. Top with more paper and press down to help dry it. Leave to dry for at least 10 mins before cooking.
Toast the cashews in a hot, dry pan, stirring continuously until slightly charred. Reserve to a plate or bowl to cool.
Make the vinaigrette dressing, you can find the base method in our dressing Tip. Add one tbsp lime juice plus one tbsp olive oil to a jar and shake to emulsify. Add two more tbsps olive oil, one scant tbsp sesame oil, and one tbsp soy sauce and shake again. Add the zest of one lime, cut finer, see our citrus Tip; one clove garlic, finely chopped, see our garlic Tip; a small knob of ginger, peeled and grated, see our ginger Tip; and a generous pinch of both chopped herbs. Shake the jar again, and reserve. Now assemble the salad. Add the watercress or other salad greens to a large serving bowl. Add two thirds of the chopped mint and the chopped coriander plus two thirds of the vinaigrette and toss well to combine. Add the spring onions and cashews and toss again. Add the watermelon and top with the crispy duck.
Fry the halloumi in a medium hot pan, preferably dry, but if your pan is not non-stick add a very little oil. Flip over when the underside browns, and when the halloumi is golden on both sides, add to the salad.
Scatter over the chopped chillies and the remaining mint and drizzle with the remaining dressing.
Enjoy!
