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Ingredients
| 2 packet packet | Confit of Irish Duck Legs Confit of Irish Duck Legs |
For the salad dressing:
| 1 pieces piece | Lime
Lime (Zest and juice) | |
| 1 tbsp tbsp | Crunchy Peanut Butter Crunchy Peanut Butter | |
| 1 tbsp tbsp | Maple Syrup Maple Syrup | |
| 1 tbsp tbsp | Soy Sauce Soy Sauce | |
| 2 cloves clove | Garlic
Garlic (crushed) |
To serve:
| 2 pieces piece | Lettuce Lettuce | |
| 0,25 pieces piece | Pineapples
Pineapple (cored and sliced) | |
| 4 pieces piece | Radish
Radish (very thinly sliced) | |
| 0,5 pieces piece | Red Onions
Red Onion (thinly sliced) | |
| 4 pieces piece | Spring Onions
Spring Onion (thinly sliced) | |
| 25 g g | Peanut
Peanut (roughly chopped) | |
| 1 handfuls handful | Coriander Coriander | |
| 1 handfuls handful | Mint Mint | |
| Salt Salt |
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Method
Cooks notes: roasted cashews or hazelnuts would be really delicious in this saladaswell. If you would prefer your sauce a little thinner, simply add a tablespoon ofwater or two if you like.
Equipment: roasting tray, large bowl
Method:
1. Preheat the oven to 160°C/325°F/Gas Mark 3.
2. Place the duck on baking parchment on a roasting tray and into the preheatedoven for 25 minutes or according to packet instructions.
3. While the duck is cooking, whisk together the lime, the dressing ingredients in asmall bowl and season to taste.
4. To serve, tear apart the little gem and arrange on a platter or serving platesfollowed by the pineapple, radishes and onions. Shred apart the duck andscatter over the salad, chopping up the skin if crispy and adding it also, roughlychop the nuts and sprinkle on top along with remaining coriander and mintleaves.
