Lime & paprika corn ribs
Transform corn cobs into 'ribs' flavoured with zesty lime and paprika. They make a perfect starter or snack
Duck & plum salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 duck legs
- 1 tbsp olive oil
- 1 tsp Chinese five-spice powder
- 2 medium carrotssliced into thin, long matchsticks
- 4 spring onionssliced into matchsticks
- 4 ripe plumshalved and sliced into 8 thin wedges
- handful of corianderleaves, chopped
- handful of roasted peanutschopped
- 1⁄2-1 tsp fish sauce(optional)
- 1 limejuiced
Nutrition: Per serving
- kcal403
- fat25g
- saturates6g
- carbs13g
- sugars12g
- fibre5g
- protein30g
- salt0.4g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Put the duck legs in a small roasting tin and rub over the olive oil, Chinese five-spice and a pinch each of salt and pepper. Roast for 1 hr 30 mins-1 hr 45 mins until tender and easily pulled apart. Leave to cool, then shred the meat using two forks.
step 2
Put the carrots, spring onions, plums, coriander leaves and peanuts in a bowl and toss to combine. Drizzle in the fish sauce, if using, and the lime juice. Toss again.
step 3
Tip the duck meat into a bowl or onto a serving platter, then top with the plum salad to serve.
