Preparation
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.