I love love love Asian BBQ duck. This salad is easy and quick to whip up, and a guaranteed winner. When I am feeling a bit naughty, I would make duck skin croutons by crisping up the duck skin then cutting it up into pieces and stirring it through the salad.
Heat vegetable oil in a pan and fry shallots until golden and crispy. Drain and set aside, reserving 1 tbsp of the oil.
In the same pan, heat 1 tbsp of the reserved oil and fry the garlic until fragrant. Set aside.
In a mortar and pestle, pound the fried garlic clove with the chillies until you get a rough paste.
Add brown sugar and fish sauce and vinegar and mix well, adjusting the taste to your liking.
In a large bowl, mix the duck and the bean sprouts. Pour in dressing and serve in a bowl topped with fried shallots and spring onion.
Squeeze lime just before serving.