Roasted cashews or hazelnuts could also work here, if you don’t have peanuts to hand! 

Cooking time: 25 mins

Equipment: roasting tray, large bowl

Serves: 4

What you’ll need

For the salad dressing

• 1 whole Lime (zest and juice)

• 1 tbsp Crunchy Peanut Butter

• 1 tbsp Maple Syrup

• 1 tbsp Soy Sauce

• 2 cloves Garlic 

For the salad

• 2 packets Deluxe Confit of Irish Duck Legs

• 2 whole Little Gem Lettuces

• One-quarter of a whole pineapple, cored and sliced

• 4 whole Radishes, thinly sliced

• Half a Red Onion, thinly sliced

• 4 whole Spring Onions, thinly sliced

• 25g Peanuts, roughly chopped

• 1 handful Fresh Coriander

• 1 handful Fresh Mint

• Salt & Pepper 

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 put it into the preheated oven for 25 minutes (or according to packet instructions).

3. While the duck is cooking, whisk together the lime and the rest of the dressing ingredients in a small bowl and season to taste. If you like your dressing a little thinner, add a teaspoon or two of water.

4. Tear apart the little gem and arrange on a platter or serving plates followed by the pineapple, radishes and onions. 

5. Once duck is cooked, carefully remove from oven. Using forks, shred the meat, and scatter over the salad. If the skin is crispy, chop with a knife into small pieces and scatter that over the salad too.

6. Roughly chop the nuts and sprinkle on top along with remaining coriander and mint leaves.