Saba, Duck and Watermelon | The Little Shop of Olive Oils

Saba, Duck and Watermelon

Tracey Wilkinson
This is really not that fancy...but it looks that way :-) 
  • 1/4 cup  Local Honey
  • 2 tbsp  Traditional Aged Balsamic Vinegar
  • 1 tbsp  Saba
  • 1/4 cup water
  • 1 duck breasts (approx. 8oz)
  • 2 cups watermelon (cut into 1" cubes)
  • Handful of arugula

 

  1. Place honey, balsamic vinegar, saba and water in a saucepan and place on high heat.
  2. Once ingredients begin to bubble gently. Remove from heat and set aside.
  3. Heat skillet until very hot then carefully place duck breast into skillet skin down.
  4. Cook until skin is golden (approx. 5 mins) then turn duck breast over and place in a preheated oven at 400.
  5. Cook in oven for 5-8 minutes dependent upon thickness of duck breast.
  6. Remove from oven and allow to rest and cool.
  7. Once sauce and duck has cooled, remove skin from duck and discard and cut into 1" cubes. See photos for guidance.
  8. Divide duck and watermelon into four portions, then arrange those portions on four plates.
  9. Place arugula leaves on top.
  10. Transfer dressing into squeeze bottle, then dot dressing around the duck, watermelon and arugula.
  11. Serve immediately.

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