Thai Duck Salad - cooking recipe

Ingredients

1 (2 1/4 lb) roast duck, meat and skin roughly chopped, bones discarded
5 oz sugar snap peas, thinly sliced
1 None mango, peeled, pitted, thinly sliced
3 None shallots, thinly sliced
4 oz mizuna or arugula
3 tbsp fresh mint leaves
1/2 cup fresh cilantro leaves
None None FOR THE DRESSING
1 None fresh long red chili, thinly sliced
2 tbsp fish sauce
2 tbsp grated palm sugar
1/3 cup lime juice
2 tsp peanut oil

Preparation

Combine duck, sugar snap peas, mango, shallots, mizuna and herbs in a large bowl. Whisk together ingredients for dressing then pour over salad and toss gently to combine. Season.