Duck, pineapple and peanut salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 duck legs
- ¼ pineapple, skin and core discarded, then finely sliced into quarter moons
- 2 shallots, diced
- 75g roasted peanuts
- 200g radishes, thinly sliced
- a small bunch mint, leaves picked
- a small bunch coriander, leaves picked
- 3 large romaine lettuce leaves
- to serve rice noodles
DRESSING
- 2 tbsp tamarind paste
- 1 lemongrass, roughly chopped
- 1 clove garlic, bruised
- 1 shallot, sliced
- 2 tbsp caster sugar
- 1 tbsp rice wine vinegar
- 3 limes, juiced
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6 and season the duck legs well. Sit them snugly in a small roasting tin and roast for 55-60 minutes or until really crispy.
- STEP 2
Meanwhile, put 250ml of water and all the dressing ingredients, except the lime juice, in a small pan. Bring to a simmer over a gentle heat, then boil fiercely until the liquid has reduced by 1/2. Strain, stir in the lime juice and leave to cool.
- STEP 3
Put the pineapple, shallots, peanuts and radishes into a big bowl and pour over the dressing.
- STEP 4
Shred the meat and any crispy skin from the duck and add to the salad, with the mint and coriander leaves, and gently toss everything together. Lay the 3 large lettuce leaves on a platter and tip on the salad. Serve with rice noodles, if you like.
