Crispy Duck Salad

  • Credit: Neven Maguire.

Ingredients:

- 1 whole aromatic duck or 4 duck legs (Silver Hill)
- 1/2 head of iceberg lettuce, core removed and shredded
- 1 firm ripe mango, peeled, stone removed and shredded
- 4 spring onions, firmly sliced
- 50g (2oz) roasted cashew nuts, roughly chopped
- good handful of fresh coriander leaves

For the dressing:
- 120ml of Donegal Rapeseed Oil
- 4 tbsp of rice wine vinegar
- 2 tbsp hoison sauce
- 1 tsp caster sugar
- 1 tbsp finely chopped fresh root ginger
- 1 garlic clove, peeled and crushed
- Salt and freshly ground black pepper

Instructions

1: Preheat the oven to 200C, Gas Mark 6. Remove the packaging from the duck and place on a rack over a roasting tin. Roast for 1 hour or according to packet instructions until the skin is crisp and the duck is completely heated through. Remove from the oven and let rest for 20 minutes.

2: Carve the meat from the duck and cut into bite-sized pieces discarding the bones and any excessively fatty pieces of skin. Place in a large bowl with the lettuce, mango, spring onions, cashew nuts and coriander.

3: To make the dressing, place the Donegal Rapeseed Oil in a small bowl with the vinegar and hoisin sauce. Whisk until blended, then stir in the sugar, ginger and garlic. Season to taste.

4: Use the dressing to lightly dress the duck salad, tossing gently until evenly combined. Arrange on plates and serve the remaining dressing in a small jug so that your guests cal help themselves.

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Rhonda Laird

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