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
Food & Wine
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