Barbecued Duck Salad with Palm Sugar Dressing

Ingredients
1/2 Chinese barbecue duck, shredded
1 cups (160g) bean sprouts
1 cup coriander
1/2 cup mint leaves
1 long red chilli, thinly sliced
1/2 cup thinly sliced green papaya or green mango or green apple
1/2 cup spring onions
1/2 cup fried eschalot*
1/2 cup lemon grass thinly sliced (white parts only)

Dressing
¼ cup grated palm sugar
½ cup (125ml) lime juice
1 teaspoon fish sauce
1/2 chopped chilli (optional)
Top with a few tablespoons of coconut milk

To make the palm sugar dressing, place the palm sugar, lime juice and fish sauce in a bowl and stir to combine. Place the shredded duck, bean sprouts, coriander, mint, chilli, papaya/mango/green apple and the palm sugar dressing in a large bowl and toss to combine. Spoon the salad into small bowls to serve. Serves 4.