FOR THE DRESSING:
10 each limes, juiced
1/4 cup fish sauce
2 each kaffir lime leaves, minced
4 cloves garlic, minced
4 each shallot, minced
3 each thai chilies, minced
2 tablespoons cilantro stems, minced

FOR THE SALAD
2 each red tomatoes, outside only, thin julienned
2 each yellow tomatoes, outside only, thin julienned
1 bunch green onion, cut 1 inch long
1 each red onion, thin julienned
1 1/2 cups bean sprouts
1/2 cup basil leaves, picked
1/2 cup mint leaves, picked
1/2 cup cilantro leaves, picked
1/4 cup cashew nuts, chopped

FOR THE DUCK
1. Marinate ducks in garlic, shallots, lemongrass and ginger.
2. Add soy sauce, lime zest, lime juice and fish sauce. Marinate for 2-4 hours.
3. Roast ducks in a 425 degree oven for 30 minutes, then turn down to 375 degrees.
4. Continue to roast ducks for approximately 40 minutes until chocolate brown and skin gets crispy. Remove from oven and cool.
5. Trim meat away from bone. Julienne meat 1/4" by 2" long. Set aside.

FOR THE DRESSING
1. In a small bowl combine lime juice, fish sauce, kaffir
lime leaves, garlic, shallots, thai chilies and cilantro stems. Set aside and chill.

FOR THE SALAD
1. In a large bowl combine red and yellow tomatoes, green and red onion, bean sprouts, basil leaves, mint leaves, cilantro leaves and dressing together.
2. Mix in sliced duck.
3. Garnish with cashew nuts.
4. Serve.