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Duck Salad

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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

To serve:

2 pieces piece Lettuce Lettuce
pieces piece Pineapples Pineapple
(cored and sliced)
4 pieces piece Radish Radish
(very thinly sliced)
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

Summer Duck Salad

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25 min


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


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.