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         Title: Banana Blossom Salad With Duck   
    Categories: Duck, Vietnamese   
         Yield: 4 Servings   
      
         1    Young banana blossom; sliced   
              - to yield 1-1/2 c   
         2 c  Ice water (500 ml)   
         1 tb Lemon juice;   
              - freshly squeezed   
         2    Duck breasts   
       1/4 c  Fish Sauce Dip (60 ml)   
         1 ts Polygonum leaves (rau ram);   
              - thinly sliced   
         1    Fresh ginger root (1");   
              - peeled, minced   
         1 tb Unsalted peanuts; roast,   
              - crushed   
         1 tb Crispy fried shallots;   
              - for garnish   
      
     Preparation time: 45 minutes   
     Soaking time: 1 hour   
     Cooking time: 50 minutes   
      
     Boil the sliced banana blossom in a pot of water until tender, about   
     20 minutes. Remove and soak in the ice water with lemon juice for   
     about 1 hour, then squeeze until dry and set aside.   
      
     Place the duck in a saucepan and cover with 3/4 cup water. Poach over   
     medium-low heat for about 30 minutes. Remove from the heat and set   
     aside to cool, then shred the duck along the grain into thin strips.   
      
     Combine the banana blossom, duck, Dish Sauce Dip, polygonum leaves,   
     ginger, and peanuts in a large bowl, and toss until well blended.   
      
     Arrange the salad on a serving platter and sprinkle with the Crispy   
     Fried Shallots on top. Serve immediately.   
      
     Note: If banana blossom is not available, use 1-1/2 cups shaved celery   
     instead. Do not boil the celery but toss the fresh celery with all the   
     other ingredients. Alternatively, the duck breasts can be steamed,   
     baked, fried, or grilled.   
      
     Recipe by The Food of Vietnam by Trieu Thi Choi & Marcel Isaak, 2005   
      
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