Duck, pineapple and peanut salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 duck legs
- ¼ pineappleskin and core discarded, then finely sliced into quarter moons
- 2 shallotsdiced
- 75g roasted peanuts
- 200g radishesthinly sliced
- a small bunch mintleaves picked
- a small bunch corianderleaves picked
- 3 large romaine lettuce leaves
- to serve rice noodles
DRESSING
- 2 tbsp tamarind paste
- 1 lemongrassroughly chopped
- 1 clove garlicbruised
- 1 shallotsliced
- 2 tbsp caster sugar
- 1 tbsp rice wine vinegar
- 3 limesjuiced
Nutrition: per serving
- kcal327low
- 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.
