Confit Duck Salad with Grilled Pineapple
Warm duck salad with a lemon and lime dressing. Slow roasted duck legs and griddled fresh pineapple and combined with cucumber and mixed salad leaves for a decadent salad.
Equipment
- kitchen paper
- Foil
- Deep oven dish
- sharp knife
- chopping board
Ingredients
For the warm duck salad
- 4 duck legs
- 1 teaspoon salt
- 200 g slice fresh pineapple or tinned
- 1 tsp oil
- 250 g bag of mixed salad leaves
- 12 slices of cucumber quartered
- 60 g mangetout
For the dressing
- 1 lemon juice and zest
- 2 limes juice and zest
- 100 ml olive oil
- 25 ml cider or white wine vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Fork the duck , dry well with kitchen paper and place on an oven tray. Cover with foil.
- Roast at 160C/310F for 2 hours until tender. If you prefer a really crispy skin increase the heat to 200C/400F for 10 minutes.
- Use two forks the shred the meat from the bone.
- While the meat is cooking make the dressing by combining all the ingredients in a jam jar and place in the fridge until needed.
- 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.
- Plunge the mangetout in boiling water for two minutes and then into cold water.
- 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.
- Give the dressing a good shake and pour over the warm duck salad.
- Serve
Nutrition
Calories: 640kcalCarbohydrates: 10gProtein: 48gFat: 45gSaturated Fat: 9gCholesterol: 197mgSodium: 780mgPotassium: 201mgFiber: 2gSugar: 7gVitamin A: 521IUVitamin C: 38mgCalcium: 44mgIron: 4mg
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