Thai-Style Duck-And-Green-Papaya Salad

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Ingredients

1 tablespoon raw long-grain rice

2 tablespoons dried shrimp, chopped (optional)

1 garlic clove, chopped

1 Thai chile, chopped

1 tablespoon unsalted roasted peanuts

1 tablespoon light brown sugar

4 small plum tomatoes, chopped

3 tablespoons fresh lime juice

2 tablespoons Asian fish sauce

1 1/2 pounds green papaya, peeled and cut into long thin strands on a mandoline (see Note)

1 large carrot, cut into long strands on a mandoline

2 shallots, thinly sliced

3 tablespoons cilantro leaves

3 tablespoons mint leaves

4 ounces dried rice vermicelli, soaked in water for 20 minutes and drained

2 boneless Pekin duck breasts (6 ounces each)—fat trimmed, skin scored in a crosshatch pattern

Salt

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