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Ingredients

• 8   duck confit legs, skin cut into fine strips, meat shredded (see Note)
• 1 tablespoon  finely chopped fresh ginger
• 1   large garlic clove, minced
• 1   serrano chile, seeded and minced
• 2 tablespoons  light brown sugar
• 3 tablespoons  Asian fish sauce
• 2 tablespoons  fresh lime juice
• 2 tablespoons  water
• 1 1/4 pounds  baby Bibb lettuce, leaves separated
• 1/2 cup  mint leaves
• 1/2 cup  cilantro leaves

Description

This Zippy Salad Is A Great Way To Use Incredibly Moist And Flavorful Duck Confit, Which Is Cured In Salt, Then Poached In Fat. Tossing The Salad With Cracklings (duck Skin Crisped In A Pan) Adds Superb Crunch.

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