*This recipe is gluten-free according to industry standards


  • 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


  • 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


  • 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.


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