Yum Ped Yang (Roast Duck And Mango Salad) - cooking recipe

Ingredients

1/2 large chinese duck, chilled (about 2 lbs)
2 inches fresh gingerroot, peeled and cut into thin shreds
6 garlic cloves, minced
1 small green mangoes or 1 small green apple, peeled and cut into thin shreds
3 shallots, thinly sliced
4 tablespoons unsalted peanuts, ground
1/2 cup fresh mint leaves
1 spring onion, thinly sliced
1 teaspoon red chili, minced
3 kaffir lime leaves, thinly sliced
dressing
4 tablespoons lime juice
1 tablespoon palm sugar or 1 tablespoon maple sugar
2 tablespoons nam pla

Preparation

Remove the meat from the roast duck and shred into thin pieces.
Combine the dressing ingredients in a small bowl and stir until the sugar is dissolved.
Toss salad ingredients with the dressing until well blended. Serve immediately.