This recipe comes courtesy of Neil Perry's "Good Food" cookbook. The chinese ducks are available roasted from any good chinese barbeque shop. I would not even attempt to roast one myself, even if my chef brother has assured me it is easy.
I also added lychees. Because they're yet another thing I'm obsessed with.
1 Chinese roast duck, flesh and skin sliced (you can ask them to do it for you)
1 sweet pineapple, peeled, cored and cut into bite sized chunks
About 10 lychees, with the seed removed and torn into a few bits
2 lebanese cucumbers, halved lengthways and sliced on the diagonal
10 cherry tomatoes (I always add more)
4 French shallots, halved and thinly sliced (although for non-onion fans, it does not lose anything if you omit like I did)
90g (3 1/4 oz/1 cup) bean sprouts
1 handful coriander (cilantro) leaves
1 small handful mint leaves
2 spring onions (scallions) sliced on the diagonal (same comment applies to the shallots)
100g (3 1/2 oz/ 2/3 cup) cashew nuts, roasted until golden, roughly chopped
1 garlic clove
3 wild green chillis, roughly chopped (I used 1 small red chilli)
1 tbs caster sugar
2 tablespoons fish sauce
juice of 2 limes
Prepare the dressing first. In a mortar, place the garlic, chilli and a pinch of salt and pound with a pestle until a paste forms.
Add the sugar, fish sauce and lime juice to taste and stir to combine.
For the salad, put all the ingredients except the cashew nuts in a bowl, add dressing and mix well.
Divide the salad among four large plates or bowls and sprinkle with the cashews.