Yum Ped Yang (Roast Duck And Mango Salad)

• 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

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

chinese duck, gingerroot, garlic, green mangoes, shallots, unsalted peanuts, fresh mint, spring onion, red chili, lime, dressing, lime juice, palm sugar

Taken from www.food.com/recipe/yum-ped-yang-roast-duck-and-mango-salad-407646 (may not work)