Vietnamese Duck Salad (Goi Vit) Recipe

1 Start by rubbing the duck legs with 1 slice of ginger. Next, pour 2 tablespoons of mirin over the duck and rub it in. Let this stand for 15 minutes. Doing so will remove the gaminess and any underlying odors.
2 In the meantime, char the onion on the stovetop until most of it is blackened. You can also broil the onion.
3 To a large pot with boiling water, add the duck legs, grilled onion, ginger, 2 tablespoons of mirin, and salt.
4 Bring to a boil then skim off the scum on the top. Cover and simmer on medium-low for 45 minutes to 1 hour. 
5 Remove the legs and immediately plunge them into an ice bath. Scoop out the aromatics then reserve the broth and repurpose it however you’d like. I use the broth to make Duck Congee! (see note 1)
6 Once the duck has cooled, chop it into bite-sized chunks. Then set aside for later.
7 Using a mandolin, carefully shred the cabbage and thinly slice the onions.
8 Lay the cabbage on a plate then add the onions and cilantro on top. Pour half the sauce over the vegetables and aromatics.
9 Then arrange the sliced duck on top of the plate. Garnish with more cilantro and fried shallots.
10 Serve the remaining sauce on the side as a dipping sauce for the duck.
Duck Salad Sauce
12 For the sauce, combine chili flakes, sugar, Thai chili peppers, garlic, fish sauce, and lime juice. Mix until well combined.