Chinese Barbequed Duck Salad
	1 whole    chinese barbequed duck   200 g    dried rice stick noodles   .75 cups    coriander leaves, fresh   .75 cups    mint leaves, fresh   2 medium    lebanese cucumbers   .5 cups    cashews, toasted   Chilli Lime Dressing   2 large    green chillies   1 stalk    lemongrass, fresh   1 clove    garlic   1 tsp    lime rind, coarsely grated   .25 cups    lime juice   2 Tbs    peanut oil   1 Tbs    brown sugar   1 Tbs    fish sauce   2 tsp    sesame oil     1 Prep: Seed and thinly slice cucumbers. Seed and finely chop chillies. Finely chop lemongrass. Discard skin and bones from duck; chop meat coarsely. 2 Place noodles in medium heatproof bowl, cover with boiling water and stand until just tender. Drain and rinse under cold water. 3 Make the chilli lime dressing: Combine ingredients in screw-top jar, shake well. 4 Combine duck and noodles in large bowl with herbs and cucumber, drizzle with dressing and toss gently to combine. Top with nuts before serving.   Servings: 4 Preparation time: 30 minutes Cooking time: 5 minutes Ready in: 35 minutes   Copyright © 2006, The Gourmet Saint