Mags Roche of Hugos makes a warm duck salad on Today with Maura and Dáithí.


  • Confit Duck Leg

For the Dressing

  • 2 limes
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 red chilli
  • 1/2 teas of seasame oil
  •  3 sprigs Corriander leaves.

For the Salad:

  • 1 sweet potato cut into wedges
  • Small bunch kale
  • Crispy onions
  • Corriander
  • Spring onion
  • 1 mango
  • 1 carrot
  • 1 cucumber
  • Handful beansprouts
  • Leaves of chicory or raddichio leaves.


Confit Duck Leg

  1. Salt duck leg for one hour and leave in the fridge.
  2. Wash off salt
  3. Bring duck fat to the boil, 
  4. Pour the fat over duck leg and cook at 120 in the oven for 3 hours. Or until meat falls off the bone.
  5. Drain off and crisp skin under the grill.
  6. Pick the meat off the bone And set aside.

For the Dressing:

  1. Whisk ingredients together and leave to one side.

For the sweet potato wedges:

  1. Blanch in salted water for 4mins.
  2. Drain and dry.
  3. Sprinkle with smoked paprika, chilli powder, 5 spice and olive oil.
  4. Place in the oven for 15 minutes at 200 for extra crispy wedges.

For the salad:

  1. Roughly chop all your vegetables and place into a bowl.
  2. Place your picked duck meat on top
  3. Pour over your dressing.
  4. Mix all altogether and serve on top of your crispy sweet potato wedges.
  5. Serve immediately.