Warm Duck Leg Salad

Name: Warm Duck Leg Salad
Ingredients: 1 medium-hot red chilli, quartered lengthways; salt; 4 black cardamom pods; 6 star anise; large handful of picked coriander leaves; 3 juicy limes; ½ fresh coconut, thinly shaved (or use a handful of wide-thread desiccated coconut) and lightly toasted; 100 g rice noodles; 6 large duck legs on the bone, each about 180 g; ½ teaspoon vegetable oil; 2 teaspoons runny honey; 1 tablespoon coriander seeds; 4 red peppers; 4 garlic cloves, sliced; 400 ml unsweetened coconut milk; ½ Chinese cabbage, shredded; 3 tablespoons Thai fish sauce; 300 ml hot water; 3 spring onions, thinly sliced and rinsed; 200 g cashew nuts

With Coconut, Coriander, Red Peppers, Noodles, Chinese Cabbage and Honey-Glazed Cashews

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

Duck legs, like chicken legs, are a more muscular part of the bird and therefore tend to have more flavour than the breast, but as the muscle makes them tougher they benefit from being cooked slowly, as in this braising method. French duck confit (cooked in its own fat over a low heat for many hours) is perhaps the most common of European ways of cooking the leg, but I have had far more delicious legs in northern Thailand, where they were simmered in a wok-like pot in lots of duck fat with