Barbecue Duck Salad With Palm Sugar Dressing

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donna hay


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1 Chinese barbecue duck, shredded

2 cups (160g) bean sprouts

1 cup coriander leaves

1 cup mint leaves

1 long red chilli, thinly sliced

1 cup thinly sliced green pawpaw

2 fresh banana flowers, petals separated and washed*

¼ cup grated palm sugar

½ cup (125ml) lime juice

1 teaspoon fish sauce

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