Warm Duck and Pineapple Salad
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.
For the warm duck salad
- 4 duck legs
- 200 g slice fresh pineapple or tinned
- 250 g bag of mixed salad leaves
- 12 slices of cucumber quartered
- 60 g mangetout
For the dressing
- Juice and zest of one lemon
- Juice and zest of two limes
- 100 ml olive oil
- 25 ml cider or white wine vinegar
- 1 tsp salt
- 1/2 tsp pepper
Fork the duck and pour over boiling water. Dry well with kitchen paper and place on a rack in an oven tray.
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.
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.
Calories: 640kcalCarbohydrates: 10gProtein: 48gFat: 45gSaturated Fat: 9gCholesterol: 197mgSodium: 780mgPotassium: 201mgFiber: 2gSugar: 7gVitamin A: 521IUVitamin C: 38mgCalcium: 44mgIron: 4mg