Crispy Shredded Duck Salad with Pineapple

Duck, pineapple and peanut salad

Name: Duck, pineapple and peanut salad
Total time: 1 h 10 min
Yield: 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; 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

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Serves 4

Easy

Total time: 1 hr and 10 mins

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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

Gluten free

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Ingredients

Nutrition

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

Nutrition: per serving

kcal327

low
fat15.7g
saturates3.2g
carbs24.4g
sugars20.6g
fibre4.4g
protein19.8g
salt0.6g

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.

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