Thai duck salad

1. Heat oven to 200C. Remove meat from duck discarding bones and place on to a baking paper-lined oven tray. Place duck into the oven for 4 to 5 minutes to warm up before removing from oven and roughly chopping.
2. Place warmed duck into a large bowl along with the cabbage, spring onion, herbs, mandarin and half the roast peanuts and deep fried shallots. Add half the tamarind dressing and toss together. Divide between 4 plates and finish each salad with the remaining dressing, peanuts and shallots. Serve immediately.

Tamarind dressing

1. Heat oven to 200C. Wrap shrimp paste in a small piece of aluminium foil and place on a small oven tray with the ginger and roast for 5 to 10 minutes or until shrimp paste becomes fragrant. (Wrapping shrimp paste in foil will prevent it from burning as it roasts.)
2. Remove from oven and place in a mortar with salt, coconut, peanuts and chillies and grind to a smooth paste.
3. Place palm sugar and water in a small saucepan and heat until sugar is dissolved and liquid starts to thicken. Add fish sauce and paste and simmer over a medium heat until aromas from the paste are released. Add tamarind and simmer for a further minute before removing from heat.
4. Allow to cool and adjust seasoning with a little more fish sauce if desired. Store in an airtight container in the refrigerator for up to a month.

*If time is short buy a whole duck ready roasted from the Chinese grocer or restaurant nearby. If roasting your own duck, cook at 200C until the meat starts to fall off the bone.