(serves 2 as a main)
Takes 1 to 1½ hours to roast duck; 15 minutes to assemble salad)
- 4 roasted duck legs (drumstick and thigh together)
- 100g snow peas, trimmed
- 2 large ripe mangoes, peeled and chopped
- 2 ripe avocados, peeled and chopped
- 1 red capsicum, deseeded and finely sliced
- 2 spring onions, finely sliced
- 150g baby spinach or salad of choice
- 1/4 cup of mint, roughly chopped
- 1/4 cup of coriander, roughly chopped
- 1 cup of sprouts like mung bean sprouts or sangro
- 1/4 cup lime or lemon juice
- 2 tsp fish sauce
- 1 tsp soft brown sugar
- 1 tsp sesame oil
- 1 tsp freshly grated ginger
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 small red chilli, deseeded and finely chopped
- sea salt and freshly ground black pepper
How to roast duck legs
- Preheat oven to 150°C
- Always thaw your duck legs before cooking.
- Smooth the duck legs out and remove any excess fat around the edges.
- Score the skin all over - this will allow the fat layer under the skin to render, during cooking.
- Rub salt & pepper into the skin. I left mine in the fridge overnight, it gave the duck a nice salty flavour that balances well with the rest of the ingredients.
- Place duck legs skin side down on an oven rack, for about 1 to 1½ hours, turning about ½ hour before the end of cooking.
- Remove the legs from the oven and rest for 10 minutes.
- Strip the duck from the bones, discarding all skin, bones and fat. Toss the duck meat with half the dressing.
- Pour boiling water over the snow peas, drain immediately then cover with cold water & drain again.
- Arrange the snow peas, mangoes, avocados, capsicum, spring onions, baby spinach, mint, coriander and bean sprouts on a big platter. Add the duck and toss everything together with remaining dressing.
Adapted from Annabel Langbein, Free Range in the City