Salad
| 2 | Spring onions, finely chopped |
| ½ | Duck, chinese roasted, shredded (Main) |
| 1 | Red chilli, finely chopped |
| 2 | Lebanese cucumber, cut in chunks |
| 1 cup | Fresh coriander |
| 50 g | Snap peas, blanched and sliced thinly |
Dressing
| 1 Tbsp | Brown sugar |
| 1 Tbsp | Mirin |
| 1 Tbsp | Hoisin sauce |
| 1 | Lime, juice |
| 12 to serve | Baby cos lettuce |
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Directions
- Into a large bowl place the duck, spring onions, chilli, cucumber, coriander and snap peas. Mix well.
- Add the dressing and stir well. (For the dessing mix all ingredients together)
- Spread the cos leaves on a platter and fill each one with the duck mixture.
- Add a coriander leaf to the top of each.
