Thai Duck Salad

Ingredients

• 1 (2 1/4 lb) roast duck, meat and skin roughly chopped, bones discarded
• 5 oz sugar snap peas, thinly sliced
• 1 None mango, peeled, pitted, thinly sliced
• 3 None shallots, thinly sliced
• 4 oz mizuna or arugula
• 3 tbsp fresh mint leaves
• 1/2 cup fresh cilantro leaves
• None None FOR THE DRESSING
• 1 None fresh long red chili, thinly sliced
• 2 tbsp fish sauce
• 2 tbsp grated palm sugar
• 1/3 cup lime juice
• 2 tsp peanut oil