• GREEN LETTUCE
• 50 GRAM WALNUTS, chopped
• 4 GREEN ONIONS, chopped
• 2 BANANAS, sliced
• JUICE OF 1 LEMON
• 2 TBSP ORANGE JUICE
• 1 TBSP HONEY
• 4 TBSP MAYONNAISE

• 1 KG DUCK
• 50 GRAM BUTTER, melted
• 3 TANGERINES, peeled and cut
• 4 GREEN ONIONS, chopped
• 1/4 HEAD OF LETTUCE, chopped
• 1 CUCUMBER, thinly sliced
• 50 GRAM COCONUT, grated
• 2 TBSP VINEGAR
• 1 TBSP SESAME OIL
• 2 TBSP SOY SAUCE

Arrange the lettuce on a plate and distribute the green onions on top. Sprinkle the bananas with half of the lemon juice and put on the green onions. Mix the mayonnaise with the rest of the lemon juice, the orange juice and the honey and pour over the salad. Sprinkle the walnuts on top.

Brush the duck with the melted butter and roast for one hour at 170 degrees Celsius. Cut the meat from the bones, into thin strips. Mix vinegar, oil and soy sauce. Put all the other ingredients together and mix. Pour over the dressing and toss before serving.