Crispy Shredded Duck Salad with Pineapple

Duck, pineapple and peanut salad

  • serves 4
  • Easy

Check out this easy, crispy shredded duck recipe with juicy pineapple and crunchy peanuts. This simple salad is packed with flavour and will make a perfect weekend lunch


*This recipe is gluten-free according to industry standards



  • duck legs 2
  • pineapple ¼, skin and core discarded, then finely sliced into quarter moons
  • shallots 2, diced
  • roasted peanuts 75g
  • radishes 200g, thinly sliced
  • mint a small bunch, leaves picked
  • coriander a small bunch, leaves picked
  • romaine lettuce leaves 3 large
  • rice noodles to serve 


  • tamarind paste 2 tbsp
  • lemongrass 1, roughly chopped
  • garlic 1 clove, bruised
  • shallot 1, sliced
  • caster sugar 2 tbsp
  • rice wine vinegar 1 tbsp
  • limes 3, juiced


  • 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.

Try more of our duck recipes here...

Crispy Duck Pancakes Recipe with Peach

Nutritional Information

  • Kcals 327
  • Fat 15.7g
  • Saturates 3.2g
  • Carbs 24.4g
  • Sugars 20.6g
  • Fibre 4.4g
  • Protein 19.8g
  • Salt 0.6g