Squash salad with crispy duck, fresh mint & chilli
INGREDIENTS (for 4)
4 duck leg
about 250g duck fat
salt, pepper
15g fresh mint, leaves picked and chopped
4 handfuls of mixed salad (optional)
Roasted squash
1–2 dried red chillies, crumbled
1 teaspoon coriander seeds
½ teaspoon ground cinnamon
1 large squash, quartered
olive oil
Dressing
zest and juice of 2 limes
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 fresh red chilli, deseeded and finely chopped
1 clove of garlic, peeled and finely grated
5 spring onions, white parts trimmed and finely sliced, green ends finely chopped
1 large bunch of fresh coriander, leaves picked and stalks finely chopped
METHOD:
1. Preheat the oven to 180ºC.
2. Wash the duck legs and pat them dry with kitchen paper, then rub them all over with salt and black pepper. Grab a baking tray in which the duck legs fit tightly. Spoon the fat into a baking tray, put the legs on the top and roast them in the preheated oven for around 1,5 hours, turning them every now and then. The lots of fat prevents the meat from drying and it will be much easier to shred off the bone.
3. In a mortar, bash up the dried chillies and coriander seeds and add the ground cinnamon and a good pinch of salt and pepper.
4. Deseed the squash and cut it into wedges, place them in a roasting tray, and drizzle over enough olive oil just to coat. Sprinkle over the ground spices and give the squash a good toss, spreading the pieces out in one layer.
5. Once the duck has been in the oven for 45-50 minutes, add the tray of squash to the oven and roast for about 45 minutes.
6. To make the dressing, put the lime juice and zest into a bowl, add the olive oil and the soy sauce. Stir in the sugar, chilli, garlic, green spring onion ends and coriander stalks.
7. When the duck legs are nice and crispy, and the squash soft and sticky, take both trays out of the oven. If they need more time, leave them in until perfectly done.
8. Using two forks, shred the duck meat off the bone and put it into a large bowl. While the duck and squash are still warm, toss with half the coriander leaves, half the mint and half the white spring onion slices. Pour on the dressing and toss together. Serve sprinkled with the rest of the coriander, mint and white spring onion slices. (and some salad if you like)
