Warm Duck and Pineapple Salad

Warm duck salad with a lemon and lime dressing. Slow roasted duck legs andt, griddled fresh pineapple and combines with cucumber and mixed salad leaves.
Warm duck salad with a lemon and lime dressing. Slow roasted duck legs andt, griddled fresh pineapple and combines with cucumber and mixed salad leaves.This warm duck salad with griddled pineapple is perfect for hot summer evenings. Should I add that this is really easy? Once the duck is in the oven the dressing takes a few minutes. When the duck is cooked there is no panic for everything to be hot so sit back and relax...   I use duck legs for this salad as I think a tasty crispy skin is perfect with tender meat. Prick the duck with a fork and pour over boiling water. Dry the skin well with kitchen paper and season well. Put on a rack in an oven tray and roast for about 2 hours at 160 C.  Warm duck salad with a lemon and lime dressing. Slow roasted duck legs andt, griddled fresh pineapple and combines with cucumber and mixed salad leaves. Stick a fork in the duck to see if it's tender. If the skin isn't crispy enough increase the heat to 200 for 10 minutes. When it's cooked to your liking shred the duck using a couple of forks to tear the meat off the bone. Warm duck salad with a lemon and lime dressing. Slow roasted duck legs andt, griddled fresh pineapple and combines with cucumber and mixed salad leaves. While the  duck is cooking make the lemon and lime dressing. Zest and juice one lemon and two limes. If the limes are hard put them in the microwave for 10 seconds. Warm duck salad with a lemon and lime dressing. Slow roasted duck legs andt, griddled fresh pineapple and combines with cucumber and mixed salad leaves. Place the juice and zest in a jam jar with olive oil, vinegar, salt and pepper. Warm duck salad with a lemon and lime dressing. Slow roasted duck legs andt, griddled fresh pineapple and combines with cucumber and mixed salad leaves. Peel and core the pineapple and cut wedges. For this dish I used half a small pineapple. Put a smudge of oil on a  hot griddle and place the pineapple on for a minute or so each side. Afterwards cut into chunks. Cook some mangetout in boiling water for two minutes and then plunge into cold water.  Warm duck salad with a lemon and lime dressing. Slow roasted duck legs andt, griddled fresh pineapple and combines with cucumber and mixed salad leaves. Now it's just assembly. Pile sliced cucumber and salad leaves into individual bowls, toss on the pineapple  and mangetout and place the shredded duck in the middle. Drizzle over the lemon and lime dressing and dig in. Warm duck and pineapple salad with lemon and lime dressing... Warm duck salad with a lemon and lime dressing. Slow roasted duck legs andt, griddled fresh pineapple and combines with cucumber and mixed salad leaves. We think it's wicked so tell me what you think.
Warm Duck and Pineapple Salad
Serves 4
Warm duck salad with a lemon and lime dressing. Slow roasted duck legs and, griddled fresh pineapple and combines with cucumber and mixed salad leaves.
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Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
For the warm duck salad
  1. 4 duck legs
  2. 200g slice fresh pineapple (or tinned)
  3. 250g bag of mixed salad leaves
  4. 12 slices of cucumber, quartered
  5. 60g mangetout
For the dressing
  1. Juice and zest of one lemon
  2. Juice and zest of two limes
  3. 100ml olive oil
  4. 25ml cider or white wine vinegar
  5. 1 tsp salt
  6. 1/2 tsp pepper
Instructions
  1. Fork the duck and pour over boiling water. Dry well with kitchen paper and place on a rack in an oven tray.
  2. Roast at 160 degrees C for 2 hours until tender. If you prefer a really crispy skin increase the heat to 200 for 10 minutes.
  3. Use two forks the shred the meat from the bone.
  4. While the meat is cooking make the dressing by combining all the ingredients in a jam jar and place in the fridge until needed.
  5. When the duck is nearly cooked heat a griddle pan and add a little oil to griddle the pineapple for a minute each side. Cut into chunks.
  6. Plunge the mangetout in boiling water for two minutes and then into cold water.
  7. To assemble the salad combine the cucumber and salad leaves in individual bowls, scatter over the pineapple and mangetout and place a pile of shredded duck in the middle.
  8. Give the dressing a good shake and pour over the warm duck salad.
Chez Le Rêve Français http://chezlerevefrancais.com/

10 thoughts on “Warm Duck and Pineapple Salad

    1. I did a duck with plum sauce but I don’t think I’ve posted it! Sounds good though Cheryl!

    1. Actually, originally I was going to do orange but I can’t resist pineapple at the moment. Orange is next!

    1. Thanks Chef Mimi. It has been so hot here so we had to have some new salads. The family has ordered it again for friday!

  1. This sounds so good, Amanda, and I love the part about not rushing to serve it hot. WIth our temps so high right now, the last thing I want to do is rush to get dinner on the table. Besides, a piping hot entree is hardly appetizing right now. A salad, on the other hand … 🙂

    1. We’ve had up to 42 degrees recently and it’s very muggy so it’s salad all the way here too.

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