Prep time: 30 minutes
Difficulty: Super Easy
I came across some smoked duck at a local market in Hong Kong, and the beautifully pink meat made me want to make a crunchy mixed-leaf salad to go with it. The saltiness of the duck didn’t work with any of the sweet dressings I tried, so I kept playing around and finally concocted this punchy sour sauce, similar to those usually used for Thai seafood. It worked!