Cooks notes: roasted cashews or hazelnuts would be really delicious in this salad aswell. If you would prefer your sauce a little thinner, simply add a tablespoon of water or two if you like.
Equipment: roasting tray, large bowl
1. Preheat the oven to 160°C/325°F/Gas Mark 3.
2. Place the duck on baking parchment on a roasting tray and into the preheated oven for 25 minutes or according to packet instructions.
3. While the duck is cooking, whisk together the lime, the dressing ingredients in a small bowl and season to taste.
4. To serve, tear apart the little gem and arrange on a platter or serving plates followed by the pineapple, radishes and onions. Shred apart the duck and scatter over the salad, chopping up the skin if crispy and adding it also, roughly chop the nuts and sprinkle on top along with remaining coriander and mint leaves.
*While stocks last