Tangy duck salad | Women's Weekly Food

Ingredients

• 4 eschalots, finely sliced
• 1/4 cup lime juice
• 1/4 cup grated palm or brown sugar
• 2 tablespoon fish sauce
• 1 tablespoon peanut oil
• 2 Lebanese cucumbers, sliced diagonally
• 1 cup mint leaves
• 1 cup coriander leaves
• 1/2 cup Thai basil leaves
• 3 makrut lime leaves, finely sliced
• 1 barbecued duck, sliced
• Sliced chilli, shredded green onion, lime wedges to serve