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THAI DUCK SALAD

 1 lb ROAST DUCK, CHICKEN, PORK, SHRIMP, OR RARE STEAK
 3 RIPE LIMES (NOTE: THE YELLOWER, THE RIPER)
 1 ORANGE
 1 GARLIC CLOVE
 1 1 INCH OF FRESH GINGER
 3 tbsp FISH SAUCE
 1 tbsp SOY SAUCE
 1 SMALL RED ONION
 ROMAINE OR LITTLE GEM LETTUCES
 FRESH CILANTRO, MINT AND BASIL
 4 RED SERRANO OR BIRD CHILES
 ½ lb RICE NOODLES
 FRIED SHALLOTS (AVAILABLE IN JARS AT ASIAN MARKETS
1

BRING A LARGE SAUCEPAN OF WATER TO A BOIL. SALT GENEROUSLY. ADD THE RICE NOODLES AND COOK AROUND 8 MINUTES OR UNTIL THEY ARE DONE. DRAIN IMMEDIATELY IN A COLANDER AND RUN COLD WATER OVER THEM.

USING A MICRO-PLANE OR BOX GRATER, GRATE THE ZEST FROM 2 LIMES AND THE ORANGE INTO YOUR SALAD BOWL.

SQUEEZE 3 LIMES AND THE ORANGE AND POUR JUICE IN THE BOWL.

PEEL ONION, SLICE LENGTHWISE IN HALF, THEN CUT INTO THIN HALF MOONS. ADD TO THE BOWL. SALT AND PEPPER.

ADD THE GRATED GARLIC CLOVE AND FRESH GINGER.

SLICE CHILES LENGTHWISE AND REMOVE THE SEEDS. CHOP ROUGHLY AND ADD TO THE BOWL.

ADD 3 TBSPS FISH SAUCE AND 1 TBSP SOY SAUCE.

WASH AND DRY THE LETTUCE. TEAR ROUGHLY AND ADD TO THE BOWL.

ADD THE NOODLES TO THE BOWL.

IF YOU'RE USING POULTRY, REMOVE MEAT FROM THE CARCASS, CUT INTO THICK SLICES. WITH STEAK OR PORK, SLICE INTO PIECES ACROSS THE GRAIN. ADD PROTEIN TO THE BOWL.

PLUCK THE LEAVES FROM THE HERBS. YOU SHOULD HAVE ABOUT 1 CUP EACH OF BASIL, CILANTRO AND MINT.

JUST BEFORE SERVING, ADD THE DUCK OR YOUR CHOICE OF PROTEIN, TOSS TO COAT THE GREENS, THE NOODLES AND MEAT WITH THE DRESSING AND SERVE.

SERVE WITH A BOWL OF FRIED SHALLOTS ON THE SIDE.

SERVES 4