Salad of cabbage, mung beans sprouts and herbs with shredded duck

Tamara West

Dressing

2 Tbsp	Hoisin sauce
2 Tbsp	Light soy sauce
2 Tbsp	Liquid honey

Salad

4 cups	Savoy cabbages, very finely shredded
1 cup	Mung bean sprouts, I pick off the little brown tufts
4	Spring onions, very finely sliced
1	Carrot, use up to 2, peeled and sliced into very thin matchsticks
½ cup	Fresh mint
¼ cup	Fresh coriander
5 leaves	Fresh mint, use the Vietnamese variety
½ cup	Peanuts, toasted and roughly chopped
2	Duck legs, I use a packet of duck leg confit (Main)

Directions

1. Heat the grill to high.
2. Place dressing ingredients in a small bowl and whisk together.
3. In a large bowl place the shredded cabbage, bean sprouts, spring onion, carrot matchsticks and herbs and gently toss. Place the toasted peanuts in a small dish.
4. Remove most of the fat from around the duck legs (keep fat in the fridge and use to roast potatoes), and place skin side up on a lightly greased shallow baking tray. Place under the grill until the skin is crispy.
5. Remove skin and cut into small pieces. Pull meat away from bones.
6. Toss duck meat through the salad and place on a large serving platter. Drizzle over enough dressing to moisten, then scatter over duck skin. Serve with toasted peanuts and extra dressing.

Make a change

Instead of the duck legs you could use a bought cooked chicken. Toss shredded chicken meat in a little of the dressing before adding to the salad.