Duck Larb Salad with Rainbow Carrots and Pineapple

Laab, laap or larb – so many spellings, but they all translate to ‘chopped’ in this South East Asian specialty. Typically it’s pork, chicken or seafood stir-fried and tossed in a sweet-and-sour dressing, but here I’ve used duck. I like to pad my salad out a bit with carrot and pineapple, but if you don’t want to go to the trouble, then leave them out. You can also serve up with thin rice noodles or rice.