3 ways with...
tamarind – from duck, pineapple and peanut salad to sweet and sour lentil shakshuka
duck legs 2
pineapple 1/4, skin and core discarded, then finely sliced into quarter moons shallots 2, diced roasted peanuts 75g
radishes 200g, thinly sliced mint a small bunch, leaves picked coriander a small bunch, leaves picked romaine lettuce leaves 3 large rice noodles to serve DRESSING tamarind paste 2 tbsp
lemongrass 1, roughly chopped garlic 1 clove, bruised
shallot 1, sliced
caster sugar 2 tbsp
rice wine vinegar 1 tbsp limes 3, juiced
• Heat the oven to 200C/fan 180C/gas 6 and season the duck legs well. Sit them snugly in a small roasting tin and roast for 55-60 minutes or until really crispy.
• Meanwhile, put 250ml of water and all the dressing ingredients, except the lime juice, in a small pan. Bring to a simmer over a gentle heat, then boil fiercely until the liquid has reduced by 1/2. Strain, stir in the lime juice and leave to cool.
• Put the pineapple, shallots, peanuts and radishes into a big bowl and pour over the dressing.
• Shred the meat and any crispy skin from the duck and add to the salad, with the mint and coriander leaves, and gently toss everything together. Lay the 3 large lettuce leaves on a platter and tip on the salad. Serve with rice noodles, if you like.
PER SERVING 327 KCALS | FAT 15.7G SATURATES 3.2G | CARBS 24.4G | SUGARS 20.6G FIBRE 4.4G | PROTEIN 19.8G | SALT 0.6G