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.
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.