Thai Green Salad with Duck Cracklings

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Ingredients

1. 8 duck confit legs—skin cut into fine strips, meat shredded (see Note)
2. 1 tablespoon finely chopped fresh ginger
3. 1 large garlic clove, minced
4. 1 serrano chile, seeded and minced
5. 2 tablespoons light brown sugar
6. 3 tablespoons Asian fish sauce
7. 2 tablespoons fresh lime juice
8. 2 tablespoons water
9. 1 1/4 pounds baby Bibb lettuce, leaves separated
10. 1/2 cup mint leaves
11. 1/2 cup cilantro leaves

1. In a large nonstick skillet, cook the duck skin over moderate heat until golden and crisp, about 8 minutes. Using a slotted spoon, transfer the cracklings to a plate. Pour off all but 2 tablespoons of the fat in the skillet and add the meat. Cook over moderate heat until tender and crispy in spots, about 7 minutes. Let cool slightly.
2. Meanwhile, in a mortar (or using a mini food processor), pound the ginger, garlic, chile and brown sugar to a coarse paste. Stir in the fish sauce, lime juice and water.
3. In a large bowl, toss the lettuce with the mint, cilantro, duck, cracklings and dressing. Transfer to plates and serve.